potato salad

We had some roast beef left over from the weekend, so potato salad was today’s  ideal accompaniment.

First I peel, cube and steam some potatoes and while they’re cooking I prepare the dressing in a bowl. The juice of half a lemon, a little finely chopped onion, a spoon of white wine vinegar, a spoon of plain yogurt (my Mama used mayonnaise),  3 spoons of extra virgin olive oil, salt and pepper. The potatoes go into the dressing hot, then I leave the dish to cool.

Mama made thpotato salad 001is with great pride, and so do I. By the way, it’s a great dish to bring to a barbecue or outdoors picnic.


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