Recipe - Green Chili Potato Salad

2 pound Small red new potatoes
1 tablespoon Vegetable oil
1 Stalk lemongrass; trimmed,
very finely minced
1 Serrano chilies; minced (up
to 2)
One fourth cup Lowfat plain yogurt
2 tablespoon Coconut milk
Salt to taste
One half small Sweet onion; finely minced
1/3 cup Minced fresh cilantro

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
mediumhigh 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
information per serving: Calories.....140 Fat..............4 g
Cholesterol....1 mg Sodium.....13 mg Carbohydrates...22 g Protein.........5
g Posted to TNT Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com
on Jul 23, 1997