new or baby red potatoes, (1- to 2-inch diameter), large ones quartered
low-fat plain yogurt
scallions, cut in half lengthwise and finely chopped
fresh parsley, finely chopped
white or freshly ground black pepper, to taste
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn’t boil dry. Add more boiling water as needed.)
- Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
- Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
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