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Herbed Potato Salad

Southern Living
Herbed Potato Salad
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Worthy of a Special Occasion

Prep: 15 min., Cook: 25 min., Cool: 30 min., Chill: 1 hr.

Yield: Makes 4 servings (serving size: 1 cup, not including garnishes)

Ingredients

  • 2  pounds  red potatoes, cubed
  • 1  (14-oz.) can fat-free chicken broth
  • 1  garlic clove, minced
  • 1/2  cup  nonfat plain yogurt
  • 1  tablespoon  chopped fresh dill
  • 1  tablespoon  chopped fresh oregano
  • 2  tablespoons  light mayonnaise
  • 2  tablespoons  olive oil
  • 2  tablespoons  white wine vinegar
  • 1  teaspoon  salt
  • Garnishes: fresh dill sprig, chopped toasted pecans

Preparation

1. Bring first 3 ingredients and 2 cups water to a boil in a large saucepan over medium-high heat, and cook 20 minutes or until tender. Drain and let cool 30 minutes.

2. Whisk together yogurt and next 6 ingredients in a large bowl until combined.

3. Gently fold potatoes into yogurt mixture. Cover and chill 1 to 12 hours. Garnish, if desired.

Nutritional Information

Calories:
274
Fat:
10.4g (sat 1.6g,mono 5.3g,poly 1.3g)
Protein:
7.7g
Carbohydrate:
40.7g
Fiber:
3.9g
Cholesterol:
3.3mg
Iron:
1.9mg
Sodium:
702mg
Calcium:
71mg
Susan Conley, Natchez, Mississippi, Southern Living, JULY 2009

Member Ratings and Reviews

5 stars

I found this to be delicious and refreshing. It is appropriate for any occasion. I served it with barbecued chicken and a wonderful hoppin john salad from the same issue. I will definitely make it again.07/04/09