| |
| INGREDIENTS |
| 4 lb. |
small red potatoes, quartered but not peeled |
| 2 |
cloves garlic, chopped |
| ½ cup |
coarsely chopped fresh herbs (any combination of basil, chives, parsley) |
| 1 tsp. |
Worcestershire sauce |
| ½ tsp. |
dry mustard |
| ½ tsp. |
sugar |
| ½ tsp. |
cayenne |
| 2 tbsp. |
lemon or lime juice |
| 1½ cups |
plain low fat yogurt |
|
|
|
| RECIPE |
- Simmer potatoes in a pot of salted water until tender. Approximately 25 minutes or until just tender.
- Drain and cool potatoes slightly. They should be warm.
- While potatoes are cooking and cooling, combine yogurt, garlic, lemon juice, Worcestershire sauce, dry mustard, sugar, and cayenne. Mix until smooth. Refrigerate to let the flavors blend.
- When potatoes have cooled slightly, toss with dressing and fresh herbs.
- Season to taste with salt and pepper, if desired.
- Chill for two hours before serving to let flavors mingle.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
382 |
|
| Total Fat |
2 g |
|
| Sodium |
101 mg |
|
| Total Carbohydrates |
80 g |
|
| Fiber |
7 g |
|
| Protein |
13 g |
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