Herbed Potato Salad

Dill, parsley, and onion combine with yogurt and sour cream to make a pungent, creamy dressing. Because it travels well, this flavorful potato salad recipe is wonderful for potlucks and picnics.

Ingredients:

• 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

Nutritional Information:
Amount per serving

• Calories: 168
• Calories from fat: 21%
• Fat: 4g
• Saturated fat: 1.2g
• Monounsaturated fat: 1.4g
• Polyunsaturated fat: 0.8g
• Protein: 4.2g
• Carbohydrate: 30.1g
• Fiber: 2.6g
• Cholesterol: 6mg
• Iron: 0.6mg
• Sodium: 221mg
• Calcium: 66mg

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.

Source: health.com