Potato Salad with Indian Yogurt

(12-4 oz servings)

  • 1- ¾ lb. large red potatoes, cooked and sliced
  • ¼ cup chopped green onions
  • 2 cup chopped celery
  • ¼ cup chopped red onions
  • 1 tsp minced fresh garlic
  • 1 ½ tsp curry spices (see sauce section)
  • ¼ tsp dry mustard
  • ¾ tsp salt
  • ¾ tsp black pepper
  • 1- 1/8 Tbsp. lemon juice
  • 2 ¼ Tbsp. honey
  • 2 ½ Tbsp. apple juice concentrate
  • 4/5 cup nonfat yogurt cheese
  • 1/4 cup chopped cilantro

Potatoes should be washed thoroughly and steamed or simmered slowly until cooked through but not mushy. Cool thoroughly before cutting. Toss cooled potatoes with celery and red onions. Whisk garlic, spices, lemon juice, and sweeteners into the yogurt cheese. Toss potato mixture with dressing and chill several hours or overnight. Before serving, toss again, drain off excess dressing and gently mix in cilantro.

Per Serving: Calories: 90 Protein: 3gm Fat: 1gm

Carbohydrates: 17gm Sodium: 222mg

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