Potato Salad With Yogurt-and-Mint Dressing
Published July 3, 1999
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
2 pounds fingerling or other small potatoes, halved
1 cup whole-milk yogurt
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 clove minced garlic
2 scallions, thinly sliced
½ cup mint leaves, thinly sliced
Nutritional analysis per serving (6 servings)
30 grams carbs; 5 milligrams cholesterol; 187 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 4 grams fiber; 345 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
- Step 1
Place the potatoes in a large pot and add cold salted water to cover. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and place them in a large bowl. In a small bowl, whisk together the yogurt, olive oil, salt, pepper and garlic. Pour the mixture over the hot potatoes, toss and allow to cool to room temperature. Toss again with the scallions, garnish with mint and serve.
Private Notes
Comments
This dressing is out of this world for a fresh, easy addition to salads or even savory foods. No blender required. I used it on salad greens from the seasons first farmers market.
This is really good!