Dill, parsley, and onion combine with yogurt and sour cream to make a pungent, creamy dressing. Because it travels well, this flavorful potato salad is wonderful for potlucks and picnics. From Cooking Light. One serving is about one cup.

Recipe Ingredients for Herbed Potato Salad

2	pounds Yukon gold potatoes
3	tablespoons white wine vinegar
1/2	cup plain low-fat yogurt
1/4	cup reduced-fat sour cream
1	tablespoon canola oil
1/2	cup finely chopped red onion
2	tablespoons chopped fresh parsley
1	tablespoon chopped fresh dill
1/2	teaspoon salt
1/4	teaspoon freshly ground black pepper
1	garlic clove, minced

Recipe Directions for Herbed Potato Salad

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.
   
   
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.
   
   

Categories

Salads

Health Information

Nutrition Grade 96% confidence

Good points Low in cholesterol High in potassium High in vitamin B6 High in vitamin C