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    You are in: Home / Recipes / Herbed Potato Salad Recipe
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    Herbed Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Herbed Potato Salad

    Serving Size: 1 (200 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 185.8
     
    Calories from Fat 36
    19%
    Total Fat 4.0 g
    6%
    Saturated Fat 1.1 g
    5%
    Cholesterol 5.1 mg
    1%
    Sodium 219.5 mg
    9%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 2.9 g
    11%
    Sugars 3.3 g
    13%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    white wine vinegar

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