Sour Cream-Herb Potato Salad with Peas
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield: 7 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 141
- Calories from fat: 21%
- Fat: 3.3g
- Saturated fat: 2g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.2g
- Protein: 4.9g
- Carbohydrate: 23.7g
- Fiber: 2.8g
- Cholesterol: 10mg
- Iron: 1.9mg
- Sodium: 193mg
- Calcium: 67mg
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.
Sour Cream-Herb Potato Salad with Peas Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- OCCASION: Spring, July 4th, Labor Day, Memorial Day
- PUBLICATION: Cooking Light
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