Directions:
- Place the potatoes in a large saucepan and cover with water; cover and bring to a boil. Cook until tender, about 25-30 minutes; drain.
- In a large bowl, combine the remaining ingredients. Thinly slice potatoes; add to the yogurt mixture and toss gently until coated. Refrigerate until serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.9 Kcal (427 kJ) | ||
| Calories from fat | 2.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 0% | |
|---|---|---|---|
| Cholesterol | 1.13mg | 0% | |
| Sodium | 99.16mg | 4% | |
| Potassium | 525.78mg | 11% | |
| Total Carbs | 21.73g | 7% | |
| Sugars | 4.22g | 17% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 3.81g | 8% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 1.2mg | 7% | |
| Calcium | 20.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 67.05 Kcal (281 kJ) | ||
| Calories from fat | 1.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 0% | |
| Sodium | 65.24mg | 4% | |
| Potassium | 345.96mg | 11% | |
| Total Carbs | 14.3g | 7% | |
| Sugars | 2.78g | 17% | |
| Dietary Fiber | 1.65g | 10% | |
| Protein | 2.51g | 8% | |
| Vitamin C | 6.9mg | 18% | |
| Iron | 0.8mg | 7% | |
| Calcium | 13.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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