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Categories:Viewed: 96 - Published at: 5 years ago
Ingredients
- 2 lbs small red-skinned potatoes, quartered
- 1 red onion, sliced
- 1 Belgian endive, chopped
- 2 Tablespoons capers
- 1 tsp mustard
- 2 Tablespoons yogurt
- 2 tsp lemon juice
- S&P to taste
- 2 Belgian endive, separate leaves
Method
- Add potatoes to lightly salted water and bring to boil. Cover, reduce heat to medium, and cook until the potatoes are tender. Drain and leave them to cool.
- When potatoes are cool, add to bowl. Add red onion, chopped endive and capers. Mix gently so ingredients are evenly distributed. Stir in mustard, yogurt and lemon juice. Salt and pepper to taste. Make sure all potatoes are coated.
- Add more yogurt or tablespoon of low fat mayonnaise for more creaminess.
- Arrange separated endive leaved on platter or individual plates. Scoop a teaspoon of the potato salad mixture onto the wide end of each endive leaf.
- Cover and chill. Can be made a day ahead.
