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Yogurt and Sour Cream Potato Salad

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“I developed this recipe when a good friend with a history of severe heart problems needed something with less fat than traditional recipes. He loves this salad and requests it frequently. I'm sure that there are similar recipes but I couldn't find one on Zaar exactly like this.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrup potatoes, quarter and boil gently until tender, leaving skins on.
  2. Drain and pour into a bowl with cover.
  3. Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
  4. Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise--approximately 1/2 cup of each--along with salt, pepper and dill weed.
  5. Pour over potatoes, stir gently, cover and chill until ready to serve.
  6. Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
  7. NOTE: Use additional yogurt mixture if salad seems too dry.

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