Wanted to share with you kefir lovers a lovely salad recipe.
- 2 lb (1 kg) fingerling potatoes, cut in half lengthwise
- ¼ cup (50 mL) olive oil, divided
- 1 tsp (5 mL) salt
- ¼ tsp (1 mL) pepper
- 1 tbsp (15 mL) fresh thyme
- 4 hard-cooked eggs, quartered
- 3 onions, thinly sliced
- 3 green onions, sliced
Dressing:
- ½ cup (125 mL) kefir or buttermilk
- ½ cup (125 mL) thick yogourt (Greek)
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
- 1 clove garlic, minced
- ¼ (50 mL) extra virgin olive oil, or more to taste
1. In a large bowl combine potatoes with half the olive oil and the salt, pepper and thyme. Spread on a baking sheet lined with parchment paper. Roast at 400F/200C for 30 to 45 minutes until tender.
2. Meanwhile, heat remaining oil in a large, heavy skillet and cook onions until well browned.
3. Combine potatoes with onions and eggs.
4. For dressing, whisk together kefir, yogourt, salt, pepper, garlic and oil. Adjust seasoning to taste. Drizzle over salad. Sprinkle with green onions. Makes 8 servings