Potato Salad 5

6 medium (3 lbs) potatoes

2 hard-boiled eggs, chopped

1 medium bell pepper (any color), diced

3 or 4 scallions, finely minced (white and green)

1 small cucumber, peeled if waxed, seeded and minced

1 cup minced parsley

1/4 cup minced fresh dill OR 1 tablespoon dried dill

1-2 teaspoons salt, to taste

Fresh black pepper

1/4 to 1/3 cup brown rice vinegar

1-2 teaspoons dry mustard

1-2 teaspoons tarragon

1/2-1 cup mayonnaise

1/2-1 cup yogurt OR sour cream

Optional ingredient additions:

1 medium carrot, diced

1 stalk celery

Radishes, thinly sliced

Fresh peas, raw or steamed

1 cup lightly toasted cashews

1/2 cup toasted sunflower seeds

3 tablespoons sesame seeds

Boil potatoes, chop in 1-1/2 inch pieces. Add eggs, bell pepper, scallions, cucumbers, parsley, dill. On the side, mix and stir condiments together. Season to taste, then spoon over potato mixture. Optional ingredients should be added before condiment mixture is added. Combine well, season to taste, cover and chill before serving.

Garnish: Fresh spinach leaves, cherry tomatoes, olives.

Serves: 4-6

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Cajun Country -- New Iberia, Louisiana