New potato and cucumber salad with fresh herbs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Red-skinned potatoes |
| 2 | mediums | Cucumbers; peeled, seeded, |
| ; diced | ||
| ½ | cup | Chopped red onion |
| 1 | cup | Plain low-fat yogurt |
| 6 | tablespoons | Chopped fresh dill |
| 4 | teaspoons | Chopped fresh mint |
| 2 | teaspoons | Minced garlic. |
Directions
Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into ¾-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper.
(Can be made 8 hours ahead; chill.) Serves 8.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 237 Calories (kcal); 5g Total Fat; (16% calories from fat); 17g Protein; 34g Carbohydrate; 15mg Cholesterol; 186mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.