New Potato Salad

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It’s hard to go wrong when you cook with vegetables. You don’t need to worry about precise measurements or ingredient preparation. The recipes give you general guidelines, but if you do things a little differently, chances are your dish will still be delicious!

Measurements: Most cooks don’t do a lot of measuring. When a recipe calls for ingredients like an onion, a potato, an orange or a green pepper, I have used average-sized vegetables or fruits. If yours are very small or large, just make a good guess about how much you should use. If you like an ingredient, feel free to add more; if you’re not crazy about it, add less or leave it out...

Ingredients

For the dressing:

1/2 cup plain yogurt 2 tablespoons Dijon mustard 2 tablespoons balsamic or rice vinegar 2 teaspoons fennel seeds Freshly ground black pepper, to taste

For the salad:

1 pound tiny red new potatoes 1 red bell pepper, chopped 2 stalks celery, chopped 1 bunch green onions, sliced (white part) 1/2 cup chopped Italian parsley

Directions

Combine the dressing ingredients.

Cook the potatoes in boiling water to cover for about 10 minutes or until just tender. Drain and rinse them with cold water to stop the cooking. If they are larger than bite-size, cut them in halves or quarters. Combine the potatoes with the remaining salad ingredients, stir in the dressing and serve, or chill for later.