Zesty Potato Salad

Ingredients

6 to 8 medium potatoes or enough to make 6 cups cubed

1 cup Glenisk Natural yogurt

3 tablespoons chopped fresh parsley

2 tablespoons capers

3/4 cup grated Parmesan cheese

2 teaspoons dried thyme

2 shakes Tabasco

1 1/2 teaspoons paprika

Salt and freshly ground black pepper to taste

Fresh parsley, for garnish (optional)

Lettuce

Preparation

Boil the potatoes for 20 minutes, until soft but not mushy. Cool them, and then skin and cut them into 4-cm cubes. Place the cubed potatoes in a large bowl. Add the yogurt, mix well, and then, add the parsley, capers, Parmesan, thyme, Tabasco, paprika, salt and pepper. Toss well.

Garnish with parsley, if desired, and serve on a bed of lettuce. As the name suggests, the capers and Tabasco make this a lively dish.

Serves

4 to 6