Green Chili Potato Salad

Side Dishes

2 pounds Small red new potatoes
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 small Sweet onion; finely diced
1/3 cup Minced fresh cilantro

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. 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. Quarter potatoes and add to bowl along with onion and cilantro. Mix lightly. Serve at room temperature.