Ingredients
- 1 ½ pounds tiny new potatoes
- 1 large clove garlic, minced
- 1 large shallot, minced
- 3 whole roasted peppers
- 15 small black Italian, French or Greek olives, pitted
- 2 tablespoons chopped fresh basil
- 1 ½ cups nonfat plain yogurt
- 1 ½ teaspoons Dijon mustard
- 1 ¼ pounds ripe plum or field tomatoes
- Nutritional Information
Nutritional analysis per serving (4 servings)
294 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 61 grams carbohydrates; 7 grams dietary fiber; 26 grams sugars; 10 grams protein; 1 milligram cholesterol; 194 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Scrub potatoes but do not peel. In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.
- With food processor on, put garlic and shallot through feed tube.
- If using canned roasted peppers, rinse well and mince in food processor. Combine with garlic, shallot and olives in serving bowl.
- Add basil to bowl with yogurt and mustard. Mix well.
- Wash, trim and cut tomatoes into quarters or eighths. Chop by pulsing in food processor. Add to dressing.
- When potatoes are cooked, drain and cut into small chunks and stir into dressing.
Dining and Cooking