Fresh Basil And Pepper Potato Salad Recipe


Main Ingredient


 Potatoes3 Medium
 Plain low-fat yogurt/Low fat yogurt1 Cup (16 tbs)
 Snipped fresh parsley/1/2 teaspoon dried parsley flakes2 Tablespoon
 Snipped fresh basil/1 teaspoon dried basil1 Tablespoon, crushed
 Sliced green onion1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper To Taste
 Frozen peas1⁄2 Cup (8 tbs), thawed
 Chopped bell pepper1⁄2 Cup (8 tbs) (Red Or Green)

Nutrition Facts

Serving size: Complete recipe

Calories 625 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.3%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 13.6 mg

Sodium 1258.9 mg52.5%

Total Carbohydrates 127 g42.3%

Dietary Fiber 17.3 g69.4%

Sugars 25.6 g

Protein 28 g56.1%

Vitamin A 113.3% Vitamin C 366.3%

Calcium 57.5% Iron 45%

*Based on a 2000 Calorie diet


In a large saucepan bring water to a boil; add potatoes.
Cover and cook 25 to 30 minutes or until tender; drain.
If desired, peel potatoes.
Cut potatoes into cubes.
In a large bowl combine yogurt, parsley, basil, green onion, salt and pepper.
Add potatoes, peas and bell pepper; stir lightly to coat.
Cover; chill several hours