Recipe found in The Meatless Gourmet: Favorite Recipes from Around the World by Bobbie Hinman

Makes 8 servings


2 pounds potatoes (4 medium potatoes), unpeeled, cut into large chunks

1/3 cup green onions (green and white parts), thinly sliced

1 medium cucumber (about 1 cup), peeled, seeded, and cut into 1/4″ pieces

2 Tablespoons vinegar

1 1/2 Tablespoons vegetable oil

1 1/2 Tablespoons water

1 Tablespoon dried parsley flakes

1 teaspoon dill weed

1 teaspoon sugar

1/2 teaspoon salt

Pepper to taste

1/2 cup plain nonfat yogurt


Place potatoes in 2 inches of boiling water in a medium saucepan, Cover and cook over medium heat, 15 to 20 minutes, or until potatoes are tender. Do not let them get mushy.*

Drain potatoes and let them sit until cool enough to handle. Remove the skin and cut potatoes into 1-inch chunks. Place in a large bowl. Add green onions and cucumber and mix well.

In a small bowl, combine the remaining ingredients, except the yogurt. Mix well and add to the potatoes. Toss until potatoes are evenly coated, then stir in the yogurt.

Chill for several hours to blendflavors before serving.

*The length of cooking time will depend on the variety of potatoes used.