Try this Potato, Cucumber, and Fresh Dill Salad recipe, or contribute your own.
Suggest a better descriptionCan be prepared in 45 minutes or less. Peel potatoes and cut into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until just tender, about 5 minutes. In a colander drain potatoes and rinse under cold water. Drain potatoes well. In a bowl stir together yogurt, dill, coriander, and lemon juice. Add potatoes, cucumber, and salt and pepper to taste and toss to coat. Serves 2 Each serving about 121 calories and 2 grams fat (14% of calories from fat) Gourmet May 1996 Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (487g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 348 | ||
Calories from Fat: 21 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.4mg | 2 % | |
Sodium 107.3mg | 4 % | |
Potassium 1765.2mg | 46 % | |
Total Carbohydrate 70.6g | 21 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 62.6g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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