Sour Cream-Dill Potato Salad

Photo: Johnny Autry; Styling: Cindy Barr

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.

Yield: Serves 6 (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 50
  • Fat: 0.7g
  • Saturated fat: 0.4g
  • Sodium: 87mg

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

Preparation

  1. 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.
  2. 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.
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