Herb Potato Salad

What do yogurt, sour cream, vinegar, oil, and potatoes have in common? They taste delicious together with finely chopped red onion, fresh parsley, fresh dill, and minced garlic if you follow Fareway's Herb Potato Salad recipe!


  • 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
Herb Potato Salad
Amount Per Serving: 1 cup


Servings: Makes 6 servings

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

Preparation Notes

Finely chop red onion, fresh parsley and fresh dill. Mince garlic.


  1. Cube potatoes with skin on.

  2. Place potatoes in a saucepan and cover with water.

  3. Bring to a boil.

  4. Reduce heat and simmer for 15 minutes or until potatoes are fork tender.

  5. Drain and place in large bowl.

  6. Sprinkle with vinegar.

  7. Combine yogurt and sour cream in a medium size bowl, stirring with a whisk until smooth.

  8. Add oil and stir.

  9. Add remaining ingredients and stir until smooth.

  10. Add yogurt mixture to potatoes and toss gently to coat.

  11. Cover and chill for 1 to 24 hours.