Title: New Potato And Cucumber Salad with Fresh Herbs
Categories: June 1995
Yield: 1 servings

2 1/4 lb Red-skinned potatoes
2 md Cucumbers; peeled, seeded,
; diced
1/2 c Chopped red onion
1 c Plain low-fat yogurt
6 tb Chopped fresh dill
4 ts Chopped fresh mint
2 ts Minced garlic.

Cook potatoes in large pot of boiling salted water until tender, about 18
minutes. Drain potatoes; cool. Peel potatoes. Cut into 3/4-inch cubes and
place in large bowl. Add cucumbers and onion. Whisk all remaining
ingredients in small bowl. Add to potatoes. Season with salt and pepper.
(Can be made 8 hours ahead; chill.)

Serves 8.

Bon Appetit June 1995

Converted by MC_Buster.

Per serving: 237 Calories (kcal); 5g Total Fat; (16% calories from fat);
17g Protein; 34g Carbohydrate; 15mg Cholesterol; 186mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.