Herbed Potato Salad

Karry Hosford

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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 21%
  • Fat: 4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.2g
  • Carbohydrate: 30.1g
  • Fiber: 2.6g
  • Cholesterol: 6mg
  • Iron: 0.6mg
  • Sodium: 221mg
  • Calcium: 66mg

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

Preparation

  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.
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