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Cilantro Potato Salad

This healthy recipe comes from NDSU Extension Service.

Ingredients

•3 pounds new unpeeled potatoes, scrubbed and quartered

•½ cup nonfat yogurt

•¼ cup whipping cream

•2 tablespoons sour cream

•1 teaspoon minced garlic

•3 tablespoons fresh cilantro, chopped

•1 tablespoon freshly squeezed lemon juice

•salt and white pepper to taste

•pickled jalapeno pepper slices (optional)

Directions

• Place potatoes in boiling water and cook until pieces are fork tender but firm. Cool potatoes completely. While potatoes are cooling, combine remaining ingredients and adjust seasoning. Mix cooled potatoes with dressing and allow salad to sit overnight in the refrigerator. When serving, garnish salad with pepper slices, if desired. This salad makes a nice accompaniment to grilled chicken breasts or inch-thick sirloin steaks that have been thinly sliced (across the meat's grain) after grilling and wrapped inside warm flour tortillas.

Makes 8 servings.

Per Serving: about 180 calories and 3.5 grams (g) of fat.

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