Garlicky Roasted-Potato Salad
Recipe Introduction
Cooking Light Magazine. September 1999. Page: 122.
List of Ingredients
- 3 pounds medium-size red potatoes, quartered
- 1 tablespoon vegetable oil
- 1 tablespoon stone-ground mustard
- 2 teaspoons coriander seeds, crushed
- 6 garlic cloves, halved
- 1/2 cup chopped fresh parsley
- 1/2 cup plain low-fat yogurt
- 1/3 cup thinly sliced green onions
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Green onion (optional)
Instructions
- Preheat oven to 400 degrees.
- Combine the first 5 ingredients in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400 degrees for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature.
- Combine the parsley, yogurt, green onions, salt, and black pepper in a large bowl. Add the cooled potato mixture, and toss gently. Serve salad at room temperature or chilled. Garnish with green onion, if desired.
- Yield: 8 servings (serving size: 1 cup).
- CALORIES 159 (13% from fat); FAT 2.3g (sat 0.5g, mono 0.6g, poly 0.9g); PROTEIN 5g; CARB 30.9g; FIBER 3.5g; CHOL 1mg; IRON 2.7mg; SODIUM 270mg; CALC 66mg
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