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“From Cooking Light magazine. I did not make a low fat version, used mayo instead of yogurt as I didnt have any, and full fat sour cream. I also peeled and cubed the potatoes prior to boiling. Great recipe to use up some fresh herbs from your garden. Prep time does not include chilling time.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes in saucepan and cover with water.
  2. Bring to a boil, then reduce heat and simmer 15 minutes or until tender and drain.
  3. Cool slightly, peel and cut potatoes into bite sized chunks.
  4. Place potatoes in a bowl and sprinkle with white wine vinegar.
  5. Combine yogurt and sour cream in a medium bowl, stirring until smooth.
  6. Whisk in oil, onion and remaining ingredients.
  7. Add mixture to potatoes, tossing gently to coat.
  8. Cover and chill 1 to 24 hours.

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