Low Fat Potato and Cucumber Salad Recipe
Summary
Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyLow Fat
Ingredients
| Tiny New Potatoes- 9-12 ounces, scrubbed and washed | ||
| Kirby Cucumber- 1 small or Regular Cucumber- 1/2 small | ||
| Plain Low- or Nonfat Yogurt- 1/2 cup | ||
| White wine vinegar | 1/2 Teaspoon | |
| Dry mustard | 1/8 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Black pepper | 1 To taste | |
| Red onion | 1 Tablespoon, finley minced | |
| Cilantro leaves | 1 Tablespoon, chopped | |
Directions
GETTING READY
1) Rinse and scrub Kirby cucumber or peel regular cucumber.
2) Cut the cucumber into small cubes.
MAKING
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.
FINALIZING
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.
SERVING
11) Serve at room temperature or cold if desired.
1) Rinse and scrub Kirby cucumber or peel regular cucumber.
2) Cut the cucumber into small cubes.
MAKING
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.
FINALIZING
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.
SERVING
11) Serve at room temperature or cold if desired.
Chef
