5 lbs. sm. new potatoes
3 tbsp. olive oil
2 tsp. cumin
1 tbsp. minced garlic
1 tbsp. minced jalapeno peppers
1/3 c. fresh lime juice
1 tsp. grated lime peel
1/2 c. finely chopped red onion
1 (8 oz.) container plain low fat yogurt
1/2 c. sour cream
2 tsp. salt
1/2 tsp. freshly ground pepper

Combine potatoes and salted water to cover in large pot. Bring to boil and cook potatoes until tender when pierced, 15 minutes. Drain in colander 15 minutes. Meanwhile, heat oil in small saucepan over medium heat. Add cumin and cook until fragrant, 30 seconds. Remove from heat and stir in garlic and jalapenos. Whisk in lime juice and peel. Transfer dressing to large bowl. While potatoes are still warm, slice 1/2 inch thick and add to dressing in bowl, tossing to blend. Cool completely. Stir onion, yogurt, sour cream, salt and pepper in small bowl. Stir in potatoes. Cover and refrigerate up to 4 hours. Serves 10-12.