|Potatoes||1 Pound (450 Gram)|
|Baby brussels sprouts||1 Pound (450 Gram)|
|Freshly ground black pepper||To Taste|
|Natural yogurt||1 Pint (300 Milliliter)|
|Red cheese||1 Ounce (25 Gram)|
1 Scrub the potatoes thoroughly.
2 In a pan, cook the potatoes in boiling, salted water for about 20 minutes, or until tender.
3 Drain well.
4 Allow to cool and dice.
5 Trim the sprouts neatly.
6 Let cook in boiling, salted water for about 6-8 minutes, or until tender.
7 Slice and place in a bowl with the diced potato.
8 Add black pepper for seasoning.
9 Carefully fold in the yogurt.
10 Allow to chill.
11 In a salad bowl, place the mixture.
12 Serve sprinkled with the grated cheese as a side salad or as a vegetable with hot or cold savoury dishes.
Calories 229 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 3.3 g16.7%
Trans Fat 0 g
Cholesterol 15.6 mg5.2%
Sodium 90.5 mg3.8%
Total Carbohydrates 37 g12.3%
Dietary Fiber 6.9 g27.5%
Sugars 9 g
Protein 13 g25%
Vitamin A 19.5% Vitamin C 199%
Calcium 20.8% Iron 14.5%
*Based on a 2000 Calorie diet