Lunch: Horseradish Dill Potato Salad

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Ingredients

1 pound small red potatoes
1/4 cup water
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 teaspoon Dijon-style mustard
1 teaspoon balsamic vinegar
1 teaspoon drained bottled horseradish, or to taste
2 tablespoons minced fresh dill
1 large carrot, shredded coarse (about 1 cup)
1/4 cup finely chopped red onion

Instructions

In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and the water and microwave the potatoes, covered with microwave-safe plastic wrap, at high power (100%) for 6 to 8 minutes, or until they are tender. Let the potatoes stand, covered, for 3 minutes, drain them, and let them cool completely. In a bowl whisk together the mayonnaise, the yogurt, the mustard, the vinegar, the horseradish, the dill and salt and pepper to taste, add the carrot, the onion, and the potatoes, and toss the salad until it is combined well.

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