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Sour Cream-Dill Potato Salad

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 6 (serving size: 1/2 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 50
  • fat 0.7 g
  • satfat 0.4 g
  • sodium 87 mg

How to Make It

  1. 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.

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  2. Combine cucumber, sour cream, yogurt, dill, salt, and pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.