By: EatingWell

Servings: 6

Yield: 6 servings, scant 1 cup each

Total Time: 40 minutes

Prep Time: 20 minutes

Recipe Description:

Freshly dug, true "new" potatoes are so creamy and flavorful they hardly need
any additional ingredients to make them spectacular. Here we tumble
them with a bit of butter, tangy yogurt, scallions and just-chopped
fresh parsley. If new potatoes are not available, use any small red
potatoes.

Recipe Ingredients:

1. 2 pounds new or baby red potatoes (1- to 2-inch diameter), large ones quartered
2. 2/3 cup low-fat plain yogurt
3. 2 scallions, cut in half lengthwise and finely chopped
4. 1/4 cup finely chopped fresh parsley
5. 2 tablespoons butter, softened
6. 3/4 teaspoon salt
7. White or freshly ground black pepper to taste

Recipe Steps:

1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer
   basket. Add potatoes, cover and steam until very tender when pierced
   with a fork, 20 to 25 minutes. (Check the water level near the end of
   steaming to be sure the pan doesn’t boil dry. Add more boiling water as
   needed.)
2. Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
3. Mix the cooked potatoes into the yogurt mixture, breaking them up with a
   fork until they crumble apart and lightly clump together.

Recipe Nutrition:

Per serving:
159 calories; 4 g fat (3 g saturated fat, 0 g mono unsaturated fat); 12
mg cholesterol; 27 g carbohydrates; 4 g protein; 3 g fiber; 321 mg
sodium; 779 mg potassium

Nutrtion Bonus: Vitamin C (30% daily value), Potassium (22% dv).

2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 fat