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Creamy Lime Potato Salad

4 lbs. fingerling potatoes

1 tsp. salt

1/4 cup fresh lime juice

3/4 tsp. grated lime peel

1 tsp. cumin

1/2 tsp. freshly ground pepper

1/2 cup minced red onion

1 (8 0z.) container plain low-fat yogurt

1/2 cup mayonnaise

1/4 cup chopped fresh parsley


Place potatoes and salt in water to cover in large sauce pot. Bring to boil over medium-high heat and cook until potatoes are just tender. Drain. Cool 15 mintutes.

Manwhile, combine lime juice, lime peel, cumin, 1 tsp. salt and the pepper in large bowl. Cut warm potatoes into 1/2 inch slices and add to lime dressing. Cover and cool completely. (Can be made ahead. Cover and refrigerate up to 24 hours.)

Stir onion, yogurt, mayonaise, and parsley together in small bowl. Stir into potatoes.