| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1995 |
1 |
servings |
INGREDIENTS
| 2 1/4 |
lb |
Red-skinned potatoes |
| 2 |
md |
Cucumbers; peeled, seeded, |
|
|
; diced |
| 1/2 |
c |
Chopped red onion |
| 1 |
c |
Plain low-fat yogurt |
| 6 |
tb |
Chopped fresh dill |
| 4 |
ts |
Chopped fresh mint |
| 2 |
ts |
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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