Yield: 4 servings
|1½ pounds||Russet potatoes|
|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