Herbed Potato Salad

Dill, parsley, and onion combine with yogurt and sour cream to make a pungent, creamy dressing. Because it travels well, this flavorful potato salad is wonderful for potlucks and picnics.

Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 2  pounds  Yukon gold potatoes
• 3  tablespoons  white wine vinegar
• 1/2  cup  plain low-fat yogurt
• 1/4  cup  reduced-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  freshly ground black pepper
• 1  garlic clove, minced

Preparation

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Cool slightly and peel. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with vinegar.

Combine yogurt and sour cream in a medium bowl, stirring with a whisk until smooth. Add oil; stir with a whisk. Add onion and remaining ingredients; stir with a whisk. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.

Nutritional Information

Calories:

168 (21% from fat)

Fat:

4g (sat 1.2g,mono 1.4g,poly 0.8g)

Protein:

4.2g

Carbohydrate:

30.1g

Fiber:

2.6g

Cholesterol:

6mg

Iron:

0.6mg

Sodium:

221mg

Calcium:

66mg