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Sour Cream-Herb Potato Salad with Peas

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 7 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

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

  2. 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.

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