Potato Salad With Yogurt-and-Mint Dressing

Ingredients

• 2 pounds fingerling or other small potatoes, halved
• 1 cup whole-milk yogurt
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 clove minced garlic
• 2 scallions, thinly sliced
• ½ cup mint leaves, thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    185 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 5 milligrams cholesterol; 417 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the potatoes in a large pot and add cold salted water to cover. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and place them in a large bowl. In a small bowl, whisk together the yogurt, olive oil, salt, pepper and garlic. Pour the mixture over the hot potatoes, toss and allow to cool to room temperature. Toss again with the scallions, garnish with mint and serve.

20 minutes