Green and White Potatoes

By Marian Burros

Published December 12, 1981

Total Time
15 minutes
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Featured in: Food; THE MUCH-MALIGNED AND VERY WHOLESOME POTATO

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Ingredients

Yield:4 servings

  • 1 ½ pounds boiling potatoes

  • 6 tablespoons coarsely chopped cucumber

  • 2 scallions, sliced

  • ½ cup plain yogurt

  • 1 tablespoon milk

  • Salt and freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

33 grams carbs; 4 milligrams cholesterol; 157 calories; 1 gram saturated fat; 1 gram fat; 4 grams fiber; 516 milligrams sodium; 5 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Scrub potatoes; do not peel.

  2. Step 2

    Cook in water to cover until tender; drain and peel.

  3. Step 3

    Cut potatoes in large chunks; add cucumber, scallions, yogurt, milk, salt and pepper and serve.

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