Ingredients
- 3 lbs. sm. red new potatoes
- 1/4 c. non-fat yogurt
- Zest (peel) from 1 lime
- 1/2 teaspoon white pepper
- 3/4 teaspoon grnd cumin
- 1/2 c. minced red pepper
- 1/2 c. julienned celery
- 1/2 c. minced snow peas
- 2 to 3 tbsp. minced cilantro (for garnish)
- 1/4 c. no cholesterol mayonnaise
- 4 tbsp. lime juice
- 2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 c. sliced green onions
- 1/2 c. minced green pepper
- 1/2 c. minced fresh asparagus
- 1/2 c. toasted almonds (garnish)
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Best Of The Garden Potato Salad
Servings: 6
Directions
- Slice unpeeled potatoes and steam till tender. Let cold. Combine mayonnaise and yogurt; gradually whip in lime juice and peel. Whip in extra virgin olive oil, salt, pepper, sugar, and cumin. In a large bowl, toss dressing with potatoes. Mix in all vegetables. Refrigerateat least 8 hrs or possibly overnight. Before serving, sprinkle with almonds and cilantro.
- Use your imagination with this salad - liquid removed green or possibly black olives (oil cured) are good. Don't use cucumbers or possibly fresh mushrooms. They become soggy and dark. Serves 12.
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