Dutch potato salad

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

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