From Cooking Light Magazine, September 1999.

3 pounds medium-size red potatoes, quartered
1 tablespoon vegetable oil
1 tablespoon stone-ground mustard
2 teaspoons coriander seeds, crushed
6 garlic cloves, halved
1/2 cup chopped fresh parsley
1/2 cup plain low-fat yogurt
1/3 cup thinly sliced green onions
3/4 teaspoon salt
1/4 teaspoon black pepper
Green onion (optional)

Preheat oven to 400.

Combine the first 5 ingredients in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400 for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature.

Combine the parsley, yogurt, green onions, salt, and black pepper in a large bowl. Add the cooled potato mixture, and toss gently. Serve salad at room temperature or chilled. Garnish with green onion, if desired.

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