Hello!!! The weather has changed a bit here in Toronto and it’s rather cold. I hope it won’t last too many days. Last week I went for a walk with Kosta (my son) in the neighborhood and I got some beautiful spring pictures, you can see them at the end of the post..
Today I have another recipe that I made for that barbecue party. It’s a fantastic potato salad without mayonnaise but with yogurt and cream cheese instead.. Use your boundt cake pan, make it ahead and relax.. It’s perfect for a crowd and soooo delicious!!
Ingredients (for a boundt cake pan)
5 - 7 potatoes
Salt - Pepper
10 slices smoked ham cut into small pieces
6 green onions, chopped white and tender green part
2 tablespoons chopped dill
1 sweet red pepper into small pieces
1/3 cup chopped pickles
2 tablespoons capers, rinsed and chopped
150 g cream cheese
6 tablespoons of yoghurt
2 tablespoons lemon juice
A pinch of sugar
1 tablespoon mustard
Salt - Pepper
How to make
Rinse the potatoes, put them in a saucepan and cover with cold water. Place the saucepan over medium-high heat and when it comes to a boil lower the heat and simmer about 15-20 minutes until tender.
Drain and let cool. Peel them and cut them into pieces. Transfer to a bowl.
Add the ham, spring onions, dill, bell pepper, the chopped pickles and capers. Mix the ingredients well and add salt and pepper.
Using a bowl mix the yogurt with olive oil and lemon, add the cream cheese, mustard and continue whisking until the sauce is ready and smooth. Taste for seasoning and pour over the potato salad. Toss and mix well. Cover the inside of your boundt cake with plastic wrap and using a big spoon, add the potato salad. Cover on top with more plastic wrap and place the potato salad in the fridge overnight.
When you are ready to serve, remove the upper plastic wrap, turnover your boundt pan and remove the remained plastic wrap.
Pictures of Spring
Here we are!!!!
Have a wonderful week!!!