Herbed Potato Salad

Kelly M.'s Note:

From Cooking Light magazine. I did not make a low fat version, used mayo instead of yogurt as I didnt have any, and full fat sour cream. I also peeled and cubed the potatoes prior to boiling. Great recipe to use up some fresh herbs from your garden. Prep time does not include chilling time.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 2 lbs yukon gold potatoes
• 3 tablespoons white wine vinegar
• 1/2 cup plain low-fat yogurt
• 1/4 cup low-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 fresh ground pepper
• 1 clove garlic, minced

Directions:

1. Place potatoes in saucepan and cover with water.
2. Bring to a boil, then reduce heat and simmer 15 minutes or until tender and drain.
3. Cool slightly, peel and cut potatoes into bite sized chunks.
4. Place potatoes in a bowl and sprinkle with white wine vinegar.
5. Combine yogurt and sour cream in a medium bowl, stirring until smooth.
6. Whisk in oil, onion and remaining ingredients.
7. Add mixture to potatoes, tossing gently to coat.
8. Cover and chill 1 to 24 hours.