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

Sour Cream-Herb Potato Salad with Peas

Cooking Light APRIL 1995

  • 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

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.

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
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Sour Cream-Herb Potato Salad with Peas recipe

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