Sour Cream-Dill Potato Salad |
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Makes 5 servings. Serving size 1/2 cup
Recipe from cookinglight.com. Ingredients 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 Calories: 50 Total Fat: 1g Cholesterol: 0mg Sodium: 87mg |
Directions
- 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.
