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Freshly dug, true “new” potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes.

Katie Webster
Source: EatingWell Magazine, July/August 2009

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total:
40 mins
Servings:
6
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Ingredients

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Directions

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  • Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.)

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  • Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.

  • Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

Nutrition Facts

160 calories; protein 4.5g; carbohydrates 26.5g; dietary fiber 2.8g; sugars 4g; fat 4.5g; saturated fat 2.8g; cholesterol 11.8mg; vitamin a iu 403.2IU; vitamin c 17.5mg; folate 37.4mcg; calcium 73.4mg; iron 1.4mg; magnesium 40.3mg; potassium 780.5mg; sodium 339.7mg; thiamin 0.1mg.
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