Yield: 4 servings
Measure | 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 |
\N dash | Freshly ground black pepper |
⅓ cup | Finely diced green bell pepper |
2 \N | Green onions, thinly sliced |
2 tablespoons | Finely chopped fresh parsley |
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