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Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

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.