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    Cucumber, Potato and Dill Salad

    Source of Recipe

    WW Boards

    Recipe Introduction

    2 Servings; 3 Points per serving

    List of Ingredients

    3/4 pound potatoes (2 cups when cubed)
    1/2 cup plain low-fat yogurt
    1 tablespoon chopped fresh dill
    1/2 teaspoon ground coriander seeds
    1 tablespoon fresh lemon juice
    1 large cucumber, seeded and cut into 1/2-inch cubes


    Peel potatoes and cut into 1/2-inch cubes. Cook potatoes until tender in a large saucepan of boiling salted water, about 5 minutes. Drain potatoes and rinse under cold water in colander. Drain potatoes well. Stir together yogurt, dill, coriander, and lemon juice in a small bowl. Combine with potatoes, cucumber, and season with salt and pepper and toss to coat.




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