This is a print preview of "Best Of The Garden Potato Salad" recipe.

Best Of The Garden Potato Salad Recipe
by CookEatShare Cookbook

Best Of The Garden Potato Salad
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  Servings: 6

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)

Directions

  1. 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.
  2. 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.