Potato And Cucumber Salad

• 9-12 oz. tiny new potatoes
• 1 small Kirby cucumber or 1/2 regular cucumber
• 1/2 cup plain low or non-fat yogurt
• 1/2 teaspoon white wine vinegar
• 1/8 teaspoon dry mustard
• 1/2 teaspoon ground cumin
• 1/4 ground coriander
• Freshly ground black pepper to taste
• 1 tablespoon finely mined red onion
• 1 tablespoon chopped fresh cilantro leaves

1. 1. Scrub potatoes but do not peel; place in pot with h2o to cover. Cover pot and boil until tender, about 18 minutes.
2. 2. Scrub cucumber or peel regular cucumber. Cut into cubes.
3. 3. Combine yogurt, vinegar, mustard, cumin, coriander and pepper and onion to large bowl.
4. 4. Cut cooked potatoes in half or quarters. Add to bowl. Stir to coat with dressing.
5. 5. Wash, dry and chop fresh cilantro; add to salad.

tiny new potatoes, cucumber, yogurt, white wine vinegar, dry mustard, ground cumin, ground coriander, freshly ground black pepper, red onion, cilantro

Taken from www.epicurious.com/recipes/member/views/potato-and-cucumber-salad-50022219 (may not work)