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Herbed Potato Salad

Karry Hosford
Yield 6 servings (serving size: about 1 cup)
Dill, parsley, and onion combine with yogurt and sour cream to make a pungent, creamy dressing. Because it travels well, this flavorful potato salad recipe is wonderful for potlucks and picnics.

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 garlic clove, minced

Nutrition Information

  • calories 168
  • caloriesfromfat 21 %
  • fat 4 g
  • satfat 1.2 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 4.2 g
  • carbohydrate 30.1 g
  • fiber 2.6 g
  • cholesterol 6 mg
  • iron 0.6 mg
  • sodium 221 mg
  • calcium 66 mg

How to Make It

  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.