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Spring Time Potatoes

Diet.Chef's picture
Ingredients
  Tiny new potatoes 1 Pound
  Chopped seeded cucumber 1⁄2 Cup (8 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Sliced radishes 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Celery seed 1⁄8 Teaspoon
  Pepper 1 Dash
  Plain yogurt 1⁄2 Cup (8 tbs)
Directions

In covered saucepan cook unpeeled new potatoes in boiling, lightly salted water about 15 minutes or till the potatoes are just tender; drain.
Halve any large potatoes.
In small saucepan combine chopped cucumber, sliced green onion, sliced radishes, salt, celery seed, and pepper; stir in yogurt.
Cook over low heat till heated through, stirring constantly (Do not boil.) Pour yogurt mixture over hot potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Spring, Healthy
Ingredient: 
Vegetable

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 345 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 14.7 mg4.9%

Sodium 675.5 mg28.1%

Total Carbohydrates 60 g20%

Dietary Fiber 7.6 g30.6%

Sugars 13.1 g

Protein 11 g22.8%

Vitamin A 67.6% Vitamin C 110.6%

Calcium 28.7% Iron 3.8%

*Based on a 2000 Calorie diet

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Spring Time Potatoes Recipe