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Light Potato Salad




Source of Recipe


Marla


List of Ingredients




1 pound small new potatoes 
1/4 cup light dairy sour cream 
1/4 cup plain low-fat yogurt 
1/4 cup chopped red sweet pepper 
1/4 cup chopped yellow sweet pepper 
1/4 cup thinly sliced celery 
1/4 cup julienne strips of carrot 
1/4 teaspoon salt 
1/8 teaspoon white pepper



Recipe



1. Scrub potatoes and place in a medium saucepan; add water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until just tender. Drain well; cool slightly. Quarter potatoes, leaving skins on the potatoes. 2. Meanwhile, for dressing, in a large mixing bowl combine sour cream, yogurt, red sweet pepper, yellow sweet pepper, celery, carrot, salt, and pepper. Carefully stir quartered potatoes into dressing mixture. Cover and chill for 4 to 24 hours. (If the potato salad seems thick after chilling several hours, gently stir in 1 tablespoon milk before serving.) Makes 6 servings.