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Garlicky Roasted-Potato Salad

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 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)

Nutrition Information

  • calories 159
  • caloriesfromfat 13 %
  • fat 2.3 g
  • satfat 0.5 g
  • monofat 0.6 g
  • polyfat 0.9 g
  • protein 5 g
  • carbohydrate 30.9 g
  • fiber 3.5 g
  • cholesterol 1 mg
  • iron 2.7 mg
  • sodium 270 mg
  • calcium 66 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.