Herbed Potato Salad



Makes 4 servings (serving size: 1 cup, not including garnishes)

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes
Cool: 30 Minutes
Chill: 1 Hours

Nutritional Information

Calories 274
Fat 10.4 g
Satfat 1.6 g
Monofat 5.3 g
Polyfat 1.3 g
Protein 7.7 g
Carbohydrate 40.7 g
Fiber 3.9 g
Cholesterol 3.3 mg
Iron 1.9 mg
Sodium 702 mg
Calcium 71 mg


2 pounds red potatoes, cubed
1 (14-oz.) can fat-free chicken broth
1 garlic clove, minced
1/2 cup nonfat plain yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh oregano
2 tablespoons light mayonnaise
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
Garnishes: fresh dill sprig, chopped toasted pecans


1. Bring first 3 ingredients and 2 cups water to a boil in a large saucepan over medium-high heat, and cook 20 minutes or until tender. Drain and let cool 30 minutes.

2. Whisk together yogurt and next 6 ingredients in a large bowl until combined.

3. Gently fold potatoes into yogurt mixture. Cover and chill 1 to 12 hours. Garnish, if desired.

Susan Conley, Natchez, Mississippi,

Southern Living

July 2009
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