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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 pound russet potatoes, peeled and cut into 1 inch pieces 1/4 cup plain yogurt 1 small clove garlic, peeled and mashed 1/4 tsp. salt 1 tsp. crumbled dried mint 1 small cucumber, halved lengthwise, seeded and thinly sliced
Directions
Place potatoes in a large saucepan and add lightly salted water to cover. Boil 8 to 10 minutes until potatoes are just tender. Drain well and rinse under cold water. Drain again. Stir together yogurt, garlic, salt and mint in a medium bowl. Add potatoes and sliced cucumber and toss well to coat. Cover and refrigerate until ready to serve.
Serves 2 to 4.
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