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    Herbed Potato Salad


    Source of Recipe


    internet

    Recipe Introduction


    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.

    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.



 

 

 


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