New potato and cucumber salad with fresh herbs

1 servings

Ingredients

Quantity Ingredient
2¼ pounds Red-skinned potatoes
2 mediums Cucumbers; peeled, seeded,
; diced
½ cup Chopped red onion
1 cup Plain low-fat yogurt
6 tablespoons Chopped fresh dill
4 teaspoons Chopped fresh mint
2 teaspoons Minced garlic.

Directions

Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into ¾-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper.

(Can be made 8 hours ahead; chill.) Serves 8.

Bon Appetit June 1995

Converted by MC_Buster.

Per serving: 237 Calories (kcal); 5g Total Fat; (16% calories from fat); 17g Protein; 34g Carbohydrate; 15mg Cholesterol; 186mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Related recipes