Green and White Potatoes

By Marian Burros

Total Time
15 minutes
Rating
(0)
Comments
Read comments

Featured in: Food;THE MUCH-MALIGNED AND VERY WHOLESOME POTATO

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1½pounds boiling potatoes
  • 6tablespoons coarsely chopped cucumber
  • 2scallions, sliced
  • ½cup plain yogurt
  • 1tablespoon milk
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

157 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 516 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Scrub potatoes; do not peel.

  2. Step 2

    Cook in water to cover until tender; drain and peel.

  3. Step 3

    Cut potatoes in large chunks; add cucumber, scallions, yogurt, milk, salt and pepper and serve.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.