Yogurt and Sour Cream Potato Salad

Recipe by Gwanny Hill
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrup potatoes, quarter and boil gently until tender, leaving skins on.
  • Drain and pour into a bowl with cover.
  • Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
  • 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.
  • Pour over potatoes, stir gently, cover and chill until ready to serve.
  • Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
  • NOTE: Use additional yogurt mixture if salad seems too dry.
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