Pretty easy & nice change from "loaded" potato salad. Sliced potatoes prior to boiling, otherwise made to recipe. Served with CL's cabernet-balsamic burgers.
This is fresh tasting and yummy. I also make for July 4th pot luck and use the combo bag of red, purple and white potatoes which makes festive in a red,white and blue way.
I made this for a 4th of July cookout, and it was a hit. I used 3 #s of red potatoes, 1/4 c. white wine vinegar, 2/3 cup plain fat-free yogurt, 1/3 c. reduced-fat sour cream, 2/3 cup finely chopped red onion, 2 tablespoons chopped fresh parsley + 2 T fresh dill, and salt, pepper, garlic to taste. It yielded a little more and was a perfect combination of flavors. I will be using this again for sure!
Really good!! Friends and family love it!!
I made this recipe according to the directions with fresh herbs and absolutely love it. The tang of the vinegar and the fresh dill makes this my number one favorite potato salad recipe.
I made this for a cookout, and everyone loved it. I appreciate how light it is while still having substance and a lot of flavor. I used dried dill because it is what I had on hand. I also used sweet onion (I prefer it to red) and red potatoes, to give it color. It is now a party/potluck standby.
I have a deeply-rooted fear of mayo, but a great love of potato salad, so this recipe is right up my alley. I just love the extra kick the vinegar gives. I've made it three times, all with either fresh herbs, a combo of fresh and dried, or altogether dried, and it's been superb every time. I like to add another small clove of garlic just for a little extra heat.
Excellent. I didn't have fresh dill, which I think would have made it even better. The yogurt/sour cream base is a tasty alternative to mayo. I will definitely make this again.
Very good! Excellent low fat version. I did add chopped celery because I like the crunch. Also, the potatoes needed about 30 minutes total cooking time. Definitely will make this recipe again!