Whip up a side salad of Sour Cream-Dill Potato Salad for your next picnic. Made with sour cream, Greek yogurt, cucumber, and fresh dill, this creamy potato salad is ready in 20 minutes.
3/4 pound fingerling potatoes
1/2 cup diced English cucumber
2 tablespoons reduced-fat sour cream
1 1/2 tablespoons plain fat-free Greek yogurt
1 1/2 teaspoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
Combine cucumber, sour cream, yogurt, dill, salt, and pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.