Low-fat plain yogurt, chopped fresh parsley and scallions make the dish creamy and tasty. An excellent way to cook mini potatoes.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
38 minIngredients
Directions
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.)
At the same time, combine yogurt, scallions, parsley, salt and pepper in a large bowl.
Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Serve.
Comments
Could you use greek yogurt for this?
I think Greek yogurt might work even better since it has less liquid and is more creamy in texture than regular yogurt. So definitely!