Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Garlicky Roasted-Potato Salad

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



1. Preheat oven to 400 degrees.
   
2. 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.
   
   
3. 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.
   
4. Yield: 8 servings (serving size: 1 cup).
   
   
5. 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