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Low Fat Potato And Cucumber Salad

fast.cook's picture
Ingredients
  Tiny new potatoes 12 Ounce, scrubbed and washed
  Kirby cucumber/1/2 small regular 1 Small
  Plain low fat yogurt/Nonfat yogurt 1⁄2 Cup (8 tbs)
  White wine vinegar 1⁄2 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Minced red onion 1 Tablespoon
  Chopped fresh cilantro 1 Tablespoon
Directions

GETTING READY
1) Rinse and scrub Kirby cucumber or peel regular cucumber.
2) Cut the cucumber into small cubes.

MAKING
3) In a medium pot, place the potatoes and cover with water.
4) Put the lid on and heat to boil for 18 minutes or until potatoes are tender.
5) Drain the potatoes and allow to cool.
6) Peel and cut the potatoes into half or quarters, depending on the size.
7) In a bowl, place together yogurt, vinegar, mustard, cumin, coriander and pepper.
8) Using whisk, beat the yogurt mixture until mixed well.

FINALIZING
9) Add cucumber, onion and potatoes to the yogurt mixture and fold well.
10) Pile the yogurt-potatoes mixture over the serving plate and garnish with coriander.

SERVING
11) Serve at room temperature or cold if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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