Potato, cucumber, and fresh dill salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Boiling potatoes |
| ½ | cup | Plain low-fat yogurt |
| 1 | tablespoon | Chopped fresh dill |
| ½ | teaspoon | Ground coriander seeds |
| 1 | tablespoon | Fresh lemon juice |
| 1 | large | Cucumber; seeded and cut into 1/2-inch cubes |
Directions
Can be prepared in 45 minutes or less.
Peel potatoes and cut into ½-inch cubes. In a large saucepan of boiling salted water cook potatoes until just tender, about 5 minutes. In a colander drain potatoes and rinse under cold water. Drain potatoes well.
In a bowl stir together yogurt, dill, coriander, and lemon juice. Add potatoes, cucumber, and salt and pepper to taste and toss to coat.
Serves 2
Each serving about 121 calories and 2 grams fat (14% of calories from fat) Gourmet May 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998