Salad with potatoes, cucumber, and olives

Description

The recipe won't take much time. Strain the yogurt through cheesecloth for 30 minutes. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until tender, about 20 minutes. Remove from heat. Drain the water. Rinse the potatoes under cold water. Let them cool completely. Cut the potatoes and place them in a bowl. Add cucumbers, olives, onion, and chervil, then set aside. Pour the yogurt (about 1 1/2 cups) into a bowl. Add wine vinegar, cinnamon, nutmeg, salt, and pepper. Mix well. Pour the yogurt mixture over the potatoes, stir, and serve immediately.

Instructions