Potato Salad with Yogurt

Ingredients

• 6 medium potatoes (about 2 pounds)
• 1 cup thick yogurt
• 1 small red onion (chopped (about 2/3 cup))
• 1 serrano chili (chopped)
• 1/2 tsp ginger (grated)
• 1/2 tsp red chili powder (use 1/4 tsp if using cayenne)
• 2 tsp cumin (dry roasted and roughly ground)
• 2 tsp salt (or to taste)
• 1/4 tsp black pepper (ground)
• 1 large handful chopped cilantro

Instructions

1. Peel the potatoes and toss them into a large pot. Fill the pot with enough water to cover the potatoes. Turn on the heat to high and let water come to a boil. When it boils, turn the heat down to medium and let cook for about 20 to 25 minutes until the potatoes are cooked through. Drain and let cool a few minutes.
2. While the potatoes are cooling, measure out the yogurt into a large bowl. Add the ginger and salt. Stir making sure the ginger is mixed well. Add the rest of the ingredients and mix well.
3. Once the potatoes have cooled, cut them into 1/2 inch cubes and mix into the yogurt mixture.

Nutrition

• Serving Size: 0.5
• Calories: 162
• Carbohydrates: 33
• Protein: 7
• Fat: 1
• Saturated Fat: 1
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 1
• Trans Fat: 1
• Cholesterol: 2
• Sodium: 802
• Potassium: 810
• Fiber: 4
• Sugar: 3
• Vitamin A: 73
• Vitamin C: 35
• Calcium: 69
• Iron: 2
• Serving Unit: cup