I made this for a 4th of July cookout, and it was a hit. I used 3 #s of red potatoes, 1/4 c. white wine vinegar, 2/3 cup plain fat-free yogurt, 1/3 c. reduced-fat sour cream, 2/3 cup finely chopped red onion, 2 tablespoons chopped fresh parsley + 2 T fresh dill, and salt, pepper, garlic to taste. It yielded a little more and was a perfect combination of flavors. I will be using this again for sure!
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
More From Cooking Light
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
- 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.
- 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.
Herbed Potato Salad Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- OCCASION: Summer, Father's Day, July 4th, Labor Day, Memorial Day, Super Bowl, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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