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Ingredients
- 3 pounds red potatoes, quartered
- 1 tablespoon canola oil
- 1 tablespoon stoneground mustard
- 2 teaspoons coriander seeds, crushed
- 6 cloves garlic, halved
- 1/2 cup minced parsley
- 1/2 cup lowfat yogurt
- 1/3 cup chopped scallion
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Preparation
Step 1
1. Heat oven to 400.
2. Toss potatoes-garlic. Place in shallow roasting pan, bake 30 mins, or until tender, stirring occasionally. Cool to room temperature.
3. Toss parsley-s&p. Toss with potatoes. Serve chilled or at room temperature.
Notes: Really very good - potatoes were good on their own without the dressing, but also good with the dressing. Subbed light sour cream for half of the yogurt and used dried coriander (only because I was out of the coriander seed), otherwise stuck to the recipe.