Green Chili Potato Salad
By: Anonymous
Published: Saturday, December 5, 2009 - 10:40pm

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