Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.
Prep Time15 minutesmins
Cook Time25 minutesmins
Cooling Time1 hourhr
Total Time1 hourhr40 minutesmins
Course: < 30 Min Prep w/Longer Cook Time, Gluten Free, Prepare Ahead - Serve Later, Side Dishes - Potatoes, Vegetarian
Servings: 6servings
Author: Catherine Christiano
Ingredients
1 1/2poundssmall red potatoes remove eyes but do not peel, cut into 1/8 inch slices
1/4cupreduced fat sour cream
5tablespoonsplain low-fat yogurt
1teaspooncanola oil
3/4teaspoongrated lime zest
1 1/2teaspoonsfresh lime juice
1/2teaspoonKosher saltadditional to taste
Freshly ground pepper to taste
1scallion green part onlythinly sliced
Instructions
Place potatoes in 3-quart saucepans, cover with cold water. Bring to boil, lower heat, simmer covered until just tender, about 5 minutes. Drain and cool. Make dressing in serving bowl by whisking together sour cream, yogurt, canola oil, lime zest and juice, salt and pepper. Add potatoes, toss to combine with dressing. Adjust salt, if needed. Garnish with scallion.
Notes
Goes well with grilled meats and fish. Pairs well with spicy grilled meats.