Cool and Spicy New Potatoes with Cucumbers
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, Silver Palate 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.