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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A nicely seasoned dressing made with sour cream and yogurt coats tender potatoes, green peas and sweet red pepper in this chilled salad. It's sure to be popular at a potluck or picnic. —Test Kitchen Ingredients:
9 unpeeled small red potatoes (1-1/4 pounds) |
1/3 cup fat-free plain yogurt |
1/3 cup reduced-fat sour cream |
3 tablespoons chopped green onions |
3 teaspoons minced fresh parsley, divided |
3/4 teaspoon dried basil |
1/2 teaspoon each salt and salt-free garlic seasoning blend |
dash paprika |
3/4 cup fresh or frozen peas, thawed |
1/2 cup chopped sweet red pepper |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool; slice potatoes.
2. In a large bowl, combine the yogurt, sour cream, onions, 1 teaspoon parsley, basil, salt, seasoning blend and paprika. Add the potatoes, peas and red pepper; toss to coat. Sprinkle with remaining parsley. Cover and refrigerate for at least 1 hour. Yield: 6 servings.
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