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Herbed Potato Salad




Source of Recipe


Cooking Light-7/02






List of Ingredients



• 2 pounds Yukon gold potatoes
  
• 3 tablespoons white wine vinegar
  
• 1/2 cup plain low-fat yogurt
  
• 1/4 cup reduced-fat sour cream
  
• 1 tablespoon canola oil
  
• 1/2 cup finely chopped red onion
  
• 2 tablespoons chopped fresh parsley
  
• 1 tablespoon chopped fresh dill
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 clove garlic, minced
  






Instructions



1. 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.
   
2. 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.
   
3. Yield: 6 servings (serving size: 1 cup). 168 cal, 4g fat, 4.2g pro, 30.1g carb, 2.6g fiber, 6mg chol, 0.6mg iron, 221mg sod, 66mg calc.