Karry Hosford
6 servings (serving size: about 1 cup)

Dill, parsley, and onion combine with yogurt and sour cream to make a pungent, creamy dressing. Because it travels well, this flavorful potato salad recipe is wonderful for potlucks and picnics.

How to Make It

Step 1

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Cool slightly and peel. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with vinegar.

Step 2

Combine yogurt and sour cream in a medium bowl, stirring with a whisk until smooth. Add oil; stir with a whisk. Add onion and remaining ingredients; stir with a whisk. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.

Ratings & Reviews

lauracburns's Review

July 05, 2011
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!

carolfitz's Review

June 02, 2014
Pretty easy & nice change from "loaded" potato salad. Sliced potatoes prior to boiling, otherwise made to recipe. Served with CL's cabernet-balsamic burgers.

TLSbythesea's Review

December 08, 2013
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.

kbronstad's Review

June 04, 2011
Really good!! Friends and family love it!!

vikkiath3's Review

March 04, 2011
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.

esmith911's Review

August 31, 2010
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.

sparke's Review

January 19, 2010
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.

Natalie137's Review

January 07, 2010
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.

BJTheis's Review

April 12, 2009
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!