• 1 pound small red potatoes, cleaned, unpeeled
  • ½ cup red onion, diced
  • 1 cup plain lowfat yogurt
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh garlic, minced
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper

Directions:

Place potatoes in a medium saucepan and cover with cold water. Bring water to a boil over medium-high heat, reduce heat to simmer and cook potatoes until tender, about 15 – 20 minutes. Drain and cool slightly.

Meanwhile, mix the remaining ingredients in a large bowl and set aside.

Leave skin on and smash each potato on a cutting board using the bottom of a glass. Add the smashed potatoes to the yogurt dressing and stir to coat potatoes.

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