Baby Red Potato Salad with Greek Yogurt

I'll admit it's a little hard to tell what food this is from the picture, but I swear it tastes good!

I'm a huge advocate for choosing potatoes as your starch. In the midst of the low-carb craze, white potatoes have been viewed as an unhealthy choice by some, but potatoes have some wonderful nutritional qualities! They are high in fibre, vitamin C and potassium, and they are the highest rated food on the Satiety Index (a list of starchy carbohydrates that are rated according to the amount of time in which a food will keep a person feeling full). Here is the nutrition information for 1/2 cup of baby red potatoes, boiled:

 

For this potato salad recipe, I used a Greek yogurt based dressing to add protein, so this could be eaten as a small main dish for vegetarian option. I planned to buy cilantro to add to it, but forgot to buy it, but feel free to add cilantro or fresh parsley. Also, if you prefer your potato salad with a lot more dressing, feel free to mix more. The dressing tastes better once it has had some time for the flavours to come together, so you can mix it when you boil the potatoes and refrigerate it while the potatoes are cooling.

Makes approximately 10 cups

Ingredients

3lbs baby red potatoes

1 red bell pepper, sliced into squares

1 yellow bell pepper, sliced into squares

3 green onions, diced

Optional:  Chopped fresh cilantro or parsley, to taste

For the dressing:

1 cup plain Greek yogurt

1 tbsp olive oil

1 tbsp lemon juice

1 tsp ground cumin

1 tsp ground coriander
1/2 tsp chili pepper flakes

1 tsp paprika

1 garlic clove, minced
Salt and pepper, to taste

Directions

Bring a large pot of salted water to a boil. Boil baby red potatoes for approximately 17 minutes, or until fully cooked. Drain water and allow potatoes to cool fully.

When cooled, slice potatoes into quarters and place in a large bowl. Add sliced bell peppers and green onions. In a small bowl, mix the dressing ingredients together and then pour over potatoes and veggies. Mix to coat veggies with dressing.

Nutrition (about 1 cup serving)

Calories 144

Fat 2.1g

Carbohydrates 26.8g

Fibre 2.5g

Sugars 3.2g

Protein 5.9g