Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Russet potatoes
1 c Water
1/2 c Plain low-fat yogurt
1 tb Olive oil
1 tb Red wine vinegar
1 tb Dijon mustard
1/2 ts Caraway seeds
ds Freshly ground black pepper
1/3 c Finely diced green bell
-pepper
2 Green onions, thinly sliced
2 tb Finely chopped fresh
-parsley

Peel potatoes and cut into 1/4" slices. Place in a 1 1/2 quart
casserole along with water; cover with lid or vented plastic wrap.
Stirring midway through cooking, microwave on high 8 minutes, or
until just tender. Drain and let stand 10 minutes.

In a small bowl, whisk together yogurt, oil, vinegar, mustard, caraway
seeds and pepper. Stir in green pepper, onion and parsley. Pour over
potatoes; toss gently. Cover and let stand at room temperature 1 hour
to develop flavors.

Serving suggestions: Serve on purple cabbage leaves or raddichio.

Nutrient data per serving: 183 calories; 3 grams protein; 4.5 grams
fat (21 total calories); 32 grams carbohydrates; 3 grams dietary
fiber; 2 milligrams cholesterol; 136 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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