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Lime-Potato Salad

Yield Makes 8 cups (serving size: 1 cup)
The dressing imparts a slightly spicy Southwestern flavor.

Ingredients

  • 3 pounds small red potatoes, cut into 3/4-inch cubes
  • Vegetable cooking spray
  • 2 teaspoons salt
  • 1/2 cup plain nonfat yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1 (4.5-ounce) can chopped green chiles
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons sugar
  • 2 teaspoons grated lime rind
  • 1/4 cup fresh lime juice
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1/2 small purple onion, minced

Nutrition Information

  • calories 232
  • caloriesfromfat 11 %
  • fat 2.9 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 5 g
  • carbohydrate 48 g
  • fiber 4.8 g
  • cholesterol 3 mg
  • iron 2.5 mg
  • sodium 726 mg
  • calcium 74 mg

How to Make It

  1. Place potato on an aluminum foil-lined baking sheet. Coat potato with cooking spray; sprinkle with salt.

  2. Bake at 450° for 40 minutes or until tender. Let cool 15 minutes.

  3. Stir together yogurt and next 8 ingredients; reserve half of dressing.

  4. Combine potato and onion in a large bowl; add remaining dressing, tossing gently to coat. Cover and chill 2 hours. Toss with reserved dressing just before serving.