Herbed Potato Salad

Name: Herbed Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 lbs yukon gold potatoes; 3 tablespoons white wine vinegar; 1/2 cup plain low-fat yogurt; 1/4 cup low-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 fresh ground pepper; 1 clove garlic, minced

Submitted by GirlEatsWorld

"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."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 6

ingredients

2 lbs yukon gold potatoes
3 tablespoons white wine vinegar
¹⁄₂ cup plain low-fat yogurt
¹⁄₄ cup low-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 fresh ground pepper
1 clove garlic, minced

directions

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.