Indian Potato Salad

By á-170456

Ingredients

• 1 pound russet potatoes peeled, diced
• 1 tablespoon canola oil
• 1/2 cup diced onion
• 2 garlic cloves minced
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 1 1/2 cups plain low-fat yogurt stirred until smooth

Preparation

Step 1

In a pot of boiling water, cook the peeled and diced potatoes for about 15 minutes until tender. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onions and saute for 3 minutes.

Add the garlic and saute for 2 more minutes. Add the coriander, cumin, and turmeric and stir well. Add the cooked potatoes and cook for 2 minutes.

Combine the potato mixture with the yogurt. Toss gently. Refrigerate for several hours before serving.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Starch, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 118; Calories from Fat 31; Total Fat 3g; Saturated Fat 1g; Cholesterol 5mg; Sodium 47mg; Carbohydrate 18g; Dietary Fiber 1g; Sugars 7g; Protein 5g.