Summer Fresh Potato Salad with Goats Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb red-skinned baby potatoes4 oz Goats Cheese (soft)4 tbsps Plain 2% Yogurt1/4 cup Sun-Dried Tomatoes (drained, rinsed & patted dry)1 tsp Capers (drained & rinsed)4 tbsps Extra Virgin Olive Oil1 tbsp Lemon Juice1 tsp Dill1 tsp Basil
1. Wash potatoes and cut into bite sized pieces. Boil with skin on.
2. Wisk lemon juice, yogurt and olive oil together, add a teaspoon of dill and a teaspoon of ground basil.
3. Add capers, potatoes and sun-dried tomatoes and toss.
4. Immediately before serving, add goats cheese and toss.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DIET.JUNKIE.
2. Wisk lemon juice, yogurt and olive oil together, add a teaspoon of dill and a teaspoon of ground basil.
3. Add capers, potatoes and sun-dried tomatoes and toss.
4. Immediately before serving, add goats cheese and toss.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DIET.JUNKIE.
Nutritional Info Amount Per Serving
- Calories: 152.7
- Total Fat: 10.7 g
- Cholesterol: 7.2 mg
- Sodium: 101.9 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.3 g
- Protein: 4.3 g
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