Potato Salad/Chervil

Herbs and Butters

Recipe Ladies Family Herb Garden

3 pounds baking potatoes, peeled, cooked and cubed

1 medium sweet yellow onion, chopped

1 small red onion, chopped

2 stalks celery, chopped

3 hard cooked eggs, sliced

Dressing

½ cup plain yogurt

2 teaspoons brown mustard

3 tablespoons fresh Chervil leaves*, minced

Salt and fresh ground pepper to taste

In a large bowl, combine the potatoes, onions and celery. In a small bowl, combine the yogurt, mustard and Chervil leaves. Spoon dressing over potato mixture and toss to coat. Garnish with sliced hard cooked eggs.

Yield: 8 servings.

*Harvest and preparation - For fresh use, harvest stem tips once a month. Cut early in the morning, just after the dew has evaporated and before the sun is hot. Discard tough stems. Place stem tips in a colander and rinse under cold running water. Pat dry with paper towels. Stack tips together and cut thin slices with a very sharp knife.

Carolyn Gass Hardimon, M. S. Home Economist