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Herbed Potato Salad

Southern Living JULY 2009

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 274
  • Fat: 10.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 7.7g
  • Carbohydrate: 40.7g
  • Fiber: 3.9g
  • Cholesterol: 3.3mg
  • Iron: 1.9mg
  • Sodium: 702mg
  • Calcium: 71mg
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Herbed Potato Salad Recipe

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