Tomato Potato Salad
1 1/2 pounds (about 3 large) fresh California tomatoes, cubed
1/2 cup chopped red onion
1/4 cup chopped fresh coriander (cilantro)
1 1/2 teaspoons cumin
1 teaspoon chopped garlic
1/4 teaspoon pepper
1 1/2 pounds new potatoes, cooked and cubed
1/2 cup non-fat plain yogurt
Combine California tomatoes and the next six ingredients. Fold in potatoes and yogurt.
Makes 6 to 8 servings.
Recipe provided courtesy of the California Tomato Commission.