Recipe: Potato Salad with a Twist (with lemon-yogurt dressing)

POTATO SALAD WITH A TWIST

2 pounds tiny white new potatoes or fingerling potatoes
1 cup plain low-fat yogurt
1/2 cup sliced green onions
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon cumin seeds (optional)
1/4 teaspoon black pepper
2 medium sweet peppers (red, yellow, or green), seeded and cut in bite-size strips
1 avocado, seeded, peeled, and cut in thin wedges
2 tablespoons cooked chopped bacon (optional, for garnish)

Halve any large potatoes. In a saucepan cook potatoes, covered, in salted boiling water to cover 15 minutes or until tender. Drain; cool to room temperature.

Meanwhile, for dressing, in a bowl combine yogurt, green onions, lemon juice, salt, cumin seeds, and black pepper.

Add potatoes and sweet peppers to the dressing. Toss to coat. Cover; chill 4 hours or up to 24 hours.

Gently stir in avocado just before serving. Sprinkle with bacon.

Makes 12 side-dish servings (3/4 cup each)
Source: Better Homes and Gardens, Summer Light, 2006-2007