Yogurt and Sour Cream Potato Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I developed this recipe when a good friend with a history of severe heart problems needed something with less fat than traditional recipes. He loves this salad and requests it frequently. I'm sure that there are similar recipes but I couldn't find one on Zaar exactly like this. Ingredients:
1 lb small red potato, cooked and quartered |
3/4 cup chopped celery (omit celery if on low sodium diet) (optional) |
2 bunches green onions, chopped,using some of green part |
1/2 cup plain fat-free yogurt |
1/2 cup sour cream (regular, not fat-free) |
1/2 cup mayonnaise (regular, not fat-free) |
salt, to taste |
pepper, to taste |
1/2 teaspoon dried dill weed |
Directions:
1. Scrup potatoes, quarter and boil gently until tender, leaving skins on.
2. Drain and pour into a bowl with cover.
3. Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
4. Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise-approximately 1/2 cup of each-along with salt, pepper and dill weed.
5. Pour over potatoes, stir gently, cover and chill until ready to serve.
6. Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
7. NOTE: Use additional yogurt mixture if salad seems too dry.
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