Makes 5 servings. Serving size 1/2 cup
Recipe from cookinglight.com.
¾ pound fingerling potatoes
½ cup diced English cucumber
2 tablespoons reduced-fat sour cream
1 ½ tablespoons plain fat-free Greek yogurt
1 ½ teaspoons chopped fresh dill
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Nutritional info per serving
Total Fat: 1g
- Place a saucepan filled two-thirds with water over high heat.
- Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
- Combine cucumber, sour cream, yogurt, dill, salt, and pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.