TWO-DAY POTATO SALAD
8 cups red or yellow potatoes, cut into bite-size pieces
1 yellow onion, coarsely chopped
1 red bell pepper, diced
1 rib celery, diced
1 carrot, diced
DAY 1 DRESSING
1/4 cup red wine
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon-style mustard
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
DAY 2 DRESSING
1/3 cup plain nonfat yogurt or mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon capers, rinsed and drained
1 tablespoon prepared horseradish
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
2 teaspoons sugar
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Yields 8 servings.
Place potatoes and onion in a steamer basket. Pour enough water into the pot to make a depth of 1/2 inch.
Steam vegetables, covered, for 8 minutes, or until the potatoes are just tender. While the potatoes are cooking, whisk together the Day 1 Dressing ingredients.
Transfer hot potatoes and onion to a large bowl and mix with the Day 1 Dressing, bell pepper, celery and carrot. Let stand 5 minutes before serving.
The next day, whisk together the Day 2 Dressing and mix with the leftover potato salad. Adjust seasoning with salt and pepper.
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