New This Month

Pink Potato Salad


Use red or white small potatoes if fingerling potatoes are unavailable.

  • Servings: 6

Photography: David Sawyer

Source: Martha Stewart Living, June 2001


  • 2 cups plain nonfat yogurt
  • 1 1/2 pounds fingerling potatoes
  • 1 seedless cucumber, cut into 1/4-inch-thick half moons
  • 4 ounces (about 1 cup) kalamata olives, pitted and cut in half
  • 1 small red onion, sliced into thin half moons
  • 1/4 cup picked fresh chervil leaves
  • 3 tablespoons red-wine vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon paprika


  1. Drain yogurt in a cheesecloth-lined sieve for 30 minutes. Place potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop cooking. Set aside until completely cool.

  2. Cut potatoes into 1-inch pieces; place in a bowl. Add cucumber, olives, onion, and chervil; set aside.

  3. Place drained yogurt (about 1 1/2 cups) in a bowl. Add red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over potato mixture; stir until potatoes are well coated. Transfer to a serving bowl; serve immediately.

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