Green Chili Potato Salad

Photo: flickr user Geoff604

Ingredients

2 pounds Small red new potatoes

1 tablespoon Vegetable oil

1 stalk lemongrass, trimmed, very finely minced

1 Serrano chilies, minced (up to 2)

1/4 cup Low-fat plain yogurt

2 tablespoons Coconut milk

Salt to taste

1/2 small Sweet onion, finely diced

cup Minced fresh cilantro

Preparation

1. Put potatoes in large saucepan with water to cover. Heat to a boil over high heat; cook until potatoes are just tender, 8 to 10 minutes. Drain well and set potatoes aside. Wipe out pan.

2. Heat oil in same saucepan over medium-high heat. Add lemongrass and serrano peppers. Cook, stirring until slightly softened, 1 minute. Remove from heat; transfer to large bowl. Add yogurt, coconut milk and salt.

3. Quarter potatoes and add to bowl along with onion and cilantro. Mix lightly. Serve at room temperature. Nutrition