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Garden Row Potatoes
(Serves 8)

2 lb. new red potatoes
2 tablespoons reduced-fat margarine or butter
1 clove garlic, minced
¼ cup green onion, chopped
1/3 cup radishes, sliced thin
1/3 cup cucumber, quartered and sliced thin
1 cup plain nonfat yogurt (or reduced-fat sour cream)
2 tablespoons fresh dill, tarragon, or mint marigold
½ teaspoon salt

Scrub and cut the potatoes into 1" cubes. You needn't peel them unless the skins are unsightly. Cook the potatoes in boiling salted water and drain them. Sprinkle the potatoes with salt, if desired.

Melt the butter in a saucepan, and sauté the garlic and onions just until they are tender; do not brown them. Remove the saucepan from the heat and add the radishes, cucumbers, yogurt, dill, and salt. Stir until well combined.

Toss the potatoes with the yogurt/veggie mixture and adjust the seasoning if necessary. Serve hot.

Any leftovers make a good salad the next day. Add more yogurt if the potatoes appear dry.

Calories
140
Protein (g)
4
Cholesterol (mg)
5
Fat (g)
3.5
Carbs (g)
23.2
Sodium (mg)
356



Calories from:
Fat
22.2%
Carbs
66.4%
Protein
11.4%

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