Use small red or white potatoes if fingerling potatoes are unavailable.

　　

Ingredients

serves 6

　　2 cups plain nonfat yogurt

　　1 1/2 pounds fingerling potatoes

　　1 seedless cucumber, cut into 1/4-inch-thick half-moons

　　4 ounces (about 1 cup) kalamata olives, pitted and cut in half

　　1 small red onion, sliced into thin half-moons

　　1/4 cup picked fresh chervil leaves

　　3 tablespoons red-wine vinegar

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon ground nutmeg

　　1/2 teaspoon coarse salt

　　1/4 teaspoon paprika

　　

Step 1

Drain the yogurt in a cheesecloth-lined sieve for 30 minutes. Place the potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop the cooking. Set aside until completely cool.

　　

Step 2

Cut the potatoes into 1-inch pieces; place in a bowl. Add the cucumber, olives, onion, and chervil; set aside.

　　

Step 3

Place the drained yogurt (about 1 1/2 cups) in a bowl. Add the red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over the potato mixture; stir until the potatoes are well coated. Transfer to a serving bowl.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.