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“From Family Circle Magazine.”
READY IN:
27mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, cover potatoes with cold water and 2 teaspoons of salt; bring to a boil and cook until tender, about 12 minutes; drain and cool.
  2. In a large bowl, whisk together yogurt, sour cream, green onions, chives, lemon juice, horseradish, sugar, pepper and remaining 1 teaspoon salt.
  3. Quarter potatoes and add to dressing; toss to coat and refrigerate until serving.
  4. **Note: Regular plain yogurt can be used. Line a large strainer with cheesecloth and arrange over a bowl. Place regular yogurt in cheesecloth and let water drip off for about 20 minutes or so. It should then be the consistence of Greek yogurt, at a fraction of the cost!

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