New Potato And Cucumber Salad With Fresh Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | June 1995 | 1 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Red-skinned potatoes |
| 2 | Cucumbers, peeled seeded | |
| diced | ||
| 1/2 | c | Chopped red onion |
| 1 | c | Plain low-fat yogurt |
| 6 | T | Chopped fresh dill |
| 4 | t | Chopped fresh mint |
| 2 | t | Minced garlic. |
INSTRUCTIONS
Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into 3/4-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; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1171
Calories From Fat: 272
Total Fat: 30.6g
Cholesterol: 157.6mg
Sodium: 1929.5mg
Potassium: 1340.2mg
Carbohydrates: 151.2g
Fiber: 28g
Sugar: 17.2g
Protein: 78.9g