Herbed Potato Salad

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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.