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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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:
1. Place potatoes in saucepan and cover with water.
2. Bring to a boil, then reduce heat and simmer 15 minutes or until tender and drain.
3. Cool slightly, peel and cut potatoes into bite sized chunks.
4. Place potatoes in a bowl and sprinkle with white wine vinegar.
5. Combine yogurt and sour cream in a medium bowl, stirring until smooth.
6. Whisk in oil, onion and remaining ingredients.
7. Add mixture to potatoes, tossing gently to coat.
8. Cover and chill 1 to 24 hours.
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