Close
Ingredients
| Yukon gold potatoes: 2 lbs |
| white wine vinegar: 3 Tbl |
| lowfat plain yogurt: 1/2 cup |
| light sour cream: 1/4 cup |
| canola oil - for salads, woks and light frying: 1 Tbl |
| onions - red (chopped): 1/2 cup (finely chopped) |
| parsley (chopped): 2 Tbl (fresh) |
| fresh dill weed (sprigs): 1 Tbl (chopped) |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp (fresh ground) |
| garlic: 1 clove (minced) |
Herbed Potato Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- Place potatoes in saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer 15 minutes or until tender and drain.
- Cool slightly, peel and cut potatoes into bite sized chunks.
- Place potatoes in a bowl and sprinkle with white wine vinegar.
- Combine yogurt and sour cream in a medium bowl, stirring until smooth.
- Whisk in oil, onion and remaining ingredients.
- Add mixture to potatoes, tossing gently to coat.
- Cover and chill 1 to 24 hours.