Tuesday, August 19, 2008

Herbed Potato Salad

This is an easy and classic potato salad made into a low calorie version. Because of the herbs and the yogurt/sour cream combination it is very tasty and makes a great side dish. And since I can't have french fries, I have to find a way to enjoy my potatoes in some way:)

I add cucumbers simply because I like the crunch and it doesn't add much to the calories. If you wanted to, you could add bell peppers for more crunch. You'd be adding about 10 calories per serving.



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.

Makes 6 servings (serving size: about 1 cup)
Per serving:

Calories: 170
Fat: 4 g
Carbs: 30 g
Protein: 4 g
Fiber: 3 g

1 comment:

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Herbed Potato Salad

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