Yogurt and Sour Cream Potato Salad

Total Time
Prep 20 mins
Cook 15 mins

I developed this recipe when a good friend with a history of severe heart problems needed something with less fat than traditional recipes. He loves this salad and requests it frequently. I'm sure that there are similar recipes but I couldn't find one on Zaar exactly like this.

Ingredients Nutrition


  1. Scrup potatoes, quarter and boil gently until tender, leaving skins on.
  2. Drain and pour into a bowl with cover.
  3. Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
  4. Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise--approximately 1/2 cup of each--along with salt, pepper and dill weed.
  5. Pour over potatoes, stir gently, cover and chill until ready to serve.
  6. Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
  7. NOTE: Use additional yogurt mixture if salad seems too dry.


Most Helpful

Praise for a (for potato salad) low fat version of a classic summer "must have". I used the fat free plain yogurt and low fat sour cream and a mayo made with olive oil. Thyme was used in place the dill. some might think it sparse in "add in's" but I really think it's excellent as written. I'll be having potato salad again this summer.

Annacia April 29, 2007

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