Sour Cream-Dill Potato Salad

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.