Potato, Cucumber, And Fresh Dill Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 3/4 | lb | Boiling potatoes |
| 1/2 | c | Plain low-fat yogurt |
| 1 | T | Chopped fresh dill |
| 1/2 | t | Ground coriander seeds |
| 1 | T | Fresh lemon juice |
| 1 | Cucumber, seeded and cut | |
| into 1/2-inch cubes |
INSTRUCTIONS
1998 Can be prepared in 45 minutes or less. Peel potatoes and cut into 1/2-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@pctech.net> on Feb 26,
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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 7.4mg
Sodium: 118.7mg
Potassium: 2229.4mg
Carbohydrates: 77.4g
Fiber: 10.3g
Sugar: 15.5g
Protein: 15.7g