Potato Salad With a Twist
2 pounds tiny white new potatoes or fingerling potatoes 1 cup plain low-fat yogurt
1/2 cup sliced green onions 1/4 cup lemon juice 1/2 teaspoon salt 1/2 teaspoon cumin seeds (optional) 1/4 teaspoon black pepper 2 medium red, yellow, or green sweet peppers, seeded and cut in bite-size strips 1 avocado, seeded, peeled and cut in thin wedges 2 tablespoons cooked, chopped bacon (optional)
Halve any large potatoes. In a saucepan, cook potatoes, covered, in salted boiling water to cover 15 minutes or until tender. Drain; cool to room temperature.
Meanwhile, for dressing, in a bowl combine yogurt, green onions, lemon juice, salt, cumin seeds and black pepper. Add potatoes and sweet peppers. Toss to coat. Cover; chill 4 hours or up to 24 hours. Gently stir in avocado just before serving. Sprinkle with bacon. Makes 12 ( 3/4 -cup) side-dish servings.
Per serving: 103 calories; 3 g fat (1 g saturated fat; 26 percent calories from fat); 18 g carbohydrates; 1 mg cholesterol; 118 mg sodium; 3 g protein; 3 g fiber.
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