Dutch potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Russet potatoes |
| 1 | cup | Water |
| ½ | cup | Plain low-fat yogurt |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Caraway seeds |
| dash | Freshly ground black pepper | |
| ⅓ | cup | Finely diced green bell pepper |
| 2 | Green onions, thinly sliced | |
| 2 | tablespoons | Finely chopped fresh parsley |
Directions
Peel potatoes and cut into ¼" slices. Place in a 1½ quart casserole along with water; cover with lid or vented plastic wrap.
Stirring midway through cooking, microwave on high 8 minutes, or until just tender. Drain and let stand 10 minutes.
In a small bowl, whisk together yogurt, oil, vinegar, mustard, caraway seeds and pepper. Stir in green pepper, onion and parsley. Pour over potatoes; toss gently. Cover and let stand at room temperature 1 hour to develop flavors.
Serving suggestions: Serve on purple cabbage leaves or raddichio.
Nutrient data per serving: 183 calories; 3 grams protein; 4½ grams fat (21 total calories); 32 grams carbohydrates; 3 grams dietary fiber; 2 milligrams cholesterol; 136 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95