Special Potato Salad

Ingredients:

• 900 g (2 lb) tiny new potatoes, scrubbed
• 2 tbsp dry white vermouth or dry white wine
• dash of white wine vinegar, or to taste
• 1 garlic clove, finely chopped
• 3 tbsp mayonnaise
• 5 tbsp plain low-fat yogurt
• ½ large firm cucumber, diced
• 75 g (2½ oz) spring onions, thinly sliced
• 3 tbsp chopped fresh dill
• 1½ tbsp chopped fresh tarragon
• salt and pepper
• fresh dill and tarragon leaves to garnish

Preparation:

1. Cook the potatoes in a saucepan of boiling water for about 10 minutes or until they are just tender.
2.  Drain and return them to the pan. 
3. Set over low heat and shake them around for a few minutes to evaporate any moisture. 
4. Transfer the potatoes to a mixing bowl and leave to cool for about 5 minutes.
5. Sprinkle the vermouth or wine and wine vinegar over the potatoes. 
6. Season with salt and pepper to taste. Turn the potatoes to mix, then leave to cool completely.
7. Meanwhile, mix together the garlic, mayonnaise, and yogurt in a small bowl until smooth.
8. When the potatoes are cool, add the cucumber, spring onions, dill, and tarragon. 
9. Spoon on the mayonnaise and yogurt mixture, and stir gently to mix everything together. 
10. Serve at cool room temperature or chilled, garnished with dill and tarragon leaves.