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Ingredients
- 3 lbs. sm. red new potatoes
- 1/4 c. non-fat yogurt
- Zest (peel) from 1 lime
- 1/2 teaspoon white pepper
- 3/4 teaspoon grnd cumin
- 1/2 c. minced red pepper
- 1/2 c. julienned celery
- 1/2 c. minced snow peas
- 2 to 3 tbsp. minced cilantro (for garnish)
- 1/4 c. no cholesterol mayonnaise
- 4 tbsp. lime juice
- 2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 c. sliced green onions
- 1/2 c. minced green pepper
- 1/2 c. minced fresh asparagus
- 1/2 c. toasted almonds (garnish)
Directions
- Slice unpeeled potatoes and steam till tender. Let cold. Combine mayonnaise and yogurt; gradually whip in lime juice and peel. Whip in extra virgin olive oil, salt, pepper, sugar, and cumin. In a large bowl, toss dressing with potatoes. Mix in all vegetables. Refrigerateat least 8 hrs or possibly overnight. Before serving, sprinkle with almonds and cilantro.
- Use your imagination with this salad - liquid removed green or possibly black olives (oil cured) are good. Don't use cucumbers or possibly fresh mushrooms. They become soggy and dark. Serves 12.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1902g | |
| Calories 1627 | |
| Calories from Fat 532 | 33% |
| Total Fat 60.84g | 76% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 5108mg | 213% |
| Potassium 7226mg | 206% |
| Total Carbs 249.25g | 66% |
| Dietary Fiber 33.2g | 111% |
| Sugars 26.1g | 17% |
| Protein 37.61g | 60% |
