Sour Cream-Herb Potato Salad with Peas

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe from

Nutritional Information

Calories 141
Caloriesfromfat 21 %
Fat 3.3 g
Satfat 2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 4.9 g
Carbohydrate 23.7 g
Fiber 2.8 g
Cholesterol 10 mg
Iron 1.9 mg
Sodium 193 mg
Calcium 67 mg

Ingredients

3/4 cup low-fat sour cream
1/4 cup plain nonfat yogurt
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh dillweed
1/2 teaspoon salt
6 cups quartered small red potato (about 1 3/4 pounds)
1 cup shelled green peas

Preparation

Combine the first 5 ingredients in a large bowl; stir well, and set aside.

Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add peas; cover and cook 7 minutes or until peas are crisp-tender. Drain and rinse under cold water; drain well.

Add vegetables to sour cream mixture, and toss gently to coat. Cover and chill. Stir before serving.

Note:

Mary Holloway and Joyce Lofstrom,

April 1995