Green Chili Potato Salad

• 2 pounds red new potatoes Small
• 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 sweet onion small, finely diced
• fresh cilantro cup Minced

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

red new potatoes, vegetable oil, serrano chilies, yogurt, coconut milk, salt, sweet onion, fresh cilantro

Taken from www.yummly.com/recipe/Green-Chili-Potato-Salad-1658824 (may not work)