Project Description

Recipe Ingredients:

  • 4 large red thin-skinned potatoes (about 1-1/4 lbs.)

  • Yogurt and Herb Dressing (recipe follows)

  • 3 cups cooked* or 2 cans (15 oz. each) blackeyes, drained

    *1 cup dry makes 3 cups cooked.

  • 3/4 cup chopped red bell pepper (1 medium)

  • 1/2 cup chopped red onion

  • Salt

  • 1 cup plain nonfat yogurt or 1/2 cup each plain nonfat yogurt and reduced-calorie mayonnaise

  • 3 tablespoons minced cilantro

  • 3 tablespoons minced fresh basil

  • 2 tablespoons lemon juice

Instructions

Place potatoes in a large saucepan; add water to cover. Bring to a boil; reduce heat, cover and boil gently until tender when pierced (25-30 minutes). Meanwhile, in a large bowl prepare Yogurt and Herb Dressing.

Drain potatoes, immerse in cold water until cool; drain again. Cut potatoes into 3/4 inch cubes. Add to Yogurt and Herb Dressing with blackeyes, bell pepper and onion; mix gently. Season to taste with salt.

Yogurt & Herb Dressing:

Combine all ingredients; mix well. Makes: 8 cups. Serves 8.