Posted: January 15 2011 in RecipesVegetables

1-1/2 pounds small red potatoes, scrubbed
1 small clove garlic, minced
1/2 jalapeno, seeded and minced, optional
1/2 cup Silver Palate Fat Free Really Raspberry Salad Splash
2 tablespoons low-fat plain yogurt
1 small cucumber, peeled, seeded and chopped
1/2 cup thinly sliced scallions, including green parts
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh mint leaves

Eat this lively salad right away to savor the taste of fresh mint. To cut out the heat, leave out the jalapeno. Put potatoes in a large pot and cover with water. Bring to a boil over high heat; reduce heat and cook, covered, until potatoes are just tender, about 10 to 12 minutes for small potatoes. Drain and let cool. Cut into quarters or eighths. In a small bowl, blend garlic, jalapeno, if using, Really Raspberry Salad Splash and yogurt. In a large bowl, combine cucumber, scallions and potatoes. Toss with yogurt mixture, season with salt and pepper, add mint, toss and serve at once.

Serves 4.

Recipe from Silver Palate’s Website