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Potatoes in dip

updated

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Ingredients for 8 servings:

  • 2 kg potatoes
  • salt water
  • possibly caraway, whole
  • 2 jars of mayonnaise (large jars)
  • 4 cups of natural yogurt (200 g each)
  • 6 cloves garlic
  • 2 packs of parsley (frozen) or fresh
  • 2 packs of chives (frozen) or fresh
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 45 minutes

great with grilled food

Boil the potatoes in salted water, adding 1 teaspoon of caraway seeds if desired. This will give them a more flavorful flavor. Make a dip with the other ingredients and season to taste. Peel the cooked potatoes, let them cool slightly, and dip them whole, without cutting them up, into the dip. Very thick potatoes can be halved. If they are still lukewarm, they will cook through more quickly. Let the potatoes soak in the dip for 24 hours. Serve cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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