Low Fat Potato and Cucumber Salad

fast.cook's picture

Dec. 12, 2011


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



1) Rinse and scrub Kirby cucumber or peel regular cucumber.

2) Cut the cucumber into small cubes.


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.


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.


11) Serve at room temperature or cold if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 74Calories from Fat 5

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 46 mg1.92%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet