Vegetables with Yogurt Dressing



2 teaspoons Meaux mustard
2 tablespoons red wine vinegar
6 tablespoons walnut or hazelnut oil
1⁄2 cup yogurt
2 tablespoons chopped chives
Salt and freshly ground pepper
6 medium new potatoes, peeled and sliced, and cooked in boiling water for 10 minutes
1 large cucumber, peeled and cubed
2 tomatoes, cut into 8 pieces
4 celery stalks, cut into 1⁄2-inch pieces
1⁄2 cup raisins

Yield: 6 Servings


Put the mustard and vinegar in a bowl, and mix well. Whisk in the oil, then add the yogurt and chives. Season with salt and pepper to taste. Whisk well. Pour the dressing over the remaining ingredients, and toss gently. Serve with pita bread.