Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Herbed Potato Salad

    Source of Recipe


    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

    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |