Herbed Potato Salad
Source of Recipe
Cooking Light
List of Ingredients
- 2 lbs Yukon gold potatoes
- 3 Tbsp white wine vinegar
- 1/2 cup low-fat plain yogurt
- 1/4 cup reduced-fat sour cream
- 1 Tbsp canola oil
- 1/2 cup finely chopped red onion
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 garlic clove, minced
Instructions
- Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Cool slightly and peel. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with vinegar.
- Combine yogurt and sour cream in a medium bowl; stirring with a whisk until smooth. Add oil; stir with a whisk. Add onion and remaining ingredients; stir with a whisk. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.
Final Comments
Yields: 6 servings (about 1 cup each)
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