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Creamy Low Fat Potato Salad

fast.cook's picture
Ingredients
  Tiny new potatoes 20 Ounce
  Plain low fat yogurt/Non fat 1 Cup (16 tbs)
  Low fat cottage cheese/No fat 1 Cup (16 tbs)
  Ground cumin 1 Teaspoon
  Cilantro leaves 5 Teaspoon, coarsely chopped
  Freshly ground black pepper To Taste
Directions

GETTING READY
1) Rinse and scrub potatoes but do not peel.
2) In a pot, place the potatoes and cover with water.

MAKING
3) Put the lid on and heat to boil potatoes for 18 minutes or until tender.
4) Drain the potatoes and allow to cool.
5) Peel and cut the potatoes into half or quarters, depending on the size.
6) In a food processor place together yogurt, cottage cheese and cumin and process until mixture is smooth.
7) Add the potatoes with dressing and stir well.
8) Dredge the yogurt mixture with cilantro and black pepper to taste.
9) Pile the yogurt-potatoes mixture over the serving plate and garnish with cilantro.

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish, Beverage
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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