Servings: Makes 6 servings
Amount Per Serving: 1 cup
- 2 pound potatoes
- 3 Tbsp white wine vinegar
- 1/2 cup plain low-fat yogurt
- 1/4 cup reduced fat sour cream
- 1 Tbsp canola oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup red onion
- 2 Tbsp parsley
- 1 Tbsp dill
- 1 clove garlic
Finely chop red onion, fresh parsley and fresh dill. Mince garlic.
Cube potatoes with skin on.
Place potatoes in a saucepan and cover with water.
Bring to a boil.
Reduce heat and simmer for 15 minutes or until potatoes are fork tender.
Drain and place in large bowl.
Sprinkle with vinegar.
Combine yogurt and sour cream in a medium size bowl, stirring with a whisk until smooth.
Add oil and stir.
Add remaining ingredients and stir until smooth.
Add yogurt mixture to potatoes and toss gently to coat.
Cover and chill for 1 to 24 hours.
168 calories; 4 g fat; 1.2 g saturated fat; 6 mg cholesterol; 221 mg sodium; 30.1 g carbohydrate; 2.6 g fiber; 4.2 g protein