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Herbed Potato Salad

Prep time 15 mins
Cook time 25 mins
Cool time 30 mins
Chill time 1 hr
Yield Makes 4 servings (serving size: 1 cup, not including garnishes)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.