Potato Salad With Yogurt-and-Mint Dressing
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 2pounds fingerling or other small potatoes, halved
- 1cup whole-milk yogurt
- 2tablespoons olive oil
- 1teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- 1clove minced garlic
- 2scallions, thinly sliced
- ½cup mint leaves, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
187 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 345 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the potatoes in a large pot and add cold salted water to cover. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and place them in a large bowl. In a small bowl, whisk together the yogurt, olive oil, salt, pepper and garlic. Pour the mixture over the hot potatoes, toss and allow to cool to room temperature. Toss again with the scallions, garnish with mint and serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
QuartzHouse
This is really good!
Private notes are only visible to you.
Advertisement
