Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Whip up a side salad of Sour Cream-Dill Potato Salad for your next picnic. Made with sour cream, Greek yogurt, cucumber, and fresh dill, this creamy potato salad is ready in 20 minutes.

Laura Zapalowski
Recipe by Cooking Light March 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 6 (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

    Advertisement
  • Combine cucumber, sour cream, yogurt, dill, salt, and pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.

Nutrition Facts

50 calories; fat 0.7g; saturated fat 0.4g; sodium 87mg.
Advertisement