Cucumber, Potato and Dill Salad
3/4 pound boiling potatoes
1/2 cup plain low fat yogurt
1 tablespoon chopped fresh dill
1/2 teaspoon ground coriander seeds
1 tablespoon fresh lemon juice
1 large cucumber, seeded and cut into 1/2 inch cubes
Peel potatoes and cut into 1/2 inch cubes. Cook potatoes until tender in a large saucepan of boiling salted water, about 5 minutes. Drain potatoes and rinse under cold water in colander. Drain potatoes well. Stir together yogurt, dill, coriander and lemon juice in a small bowl. Combine with potatoes, cucumber and season with salt and pepper and toss to coat.
Serves 2. Each serving about 121 calories and 2 grams fat (14% of calories from fat)
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