Recipe
Salad
Summer Herb Potato Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. red potatoes | ||
| 3 tbsp. white balsamic vinegar | ||
| ½ c. Hy-Vee low-fat plain yogurt | ||
| ¼ c. Hy-Vee light sour cream | ||
| 1 tbsp. Hy-Vee canola oil | ||
| ¼ c. chopped red bell pepper | ||
| ¼ c. sliced green onion | ||
| 2 tbsp. chopped fresh parsley | ||
| 1 tbsp. chopped fresh dill | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. freshly ground Hy-Vee black pepper | ||
| 1 garlic clove, minced |
Directions
- Place potatoes in a sauce pan and cover with water. Bring to boil; reduce heat and simmer 15 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch pieces. Place potatoes in a large bowl and toss with vinegar.
- Meanwhile, in a medium bowl combine yogurt and sour cream, stirring with whisk until smooth. Stir in canola oil. Add bell pepper, green onion, parsley, dill, salt, pepper and garlic.
- Add yogurt mixture to potatoes; toss gently to coat. Cover and chill at least one hour.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 5mg
- Sodium: 85mg
- Total Carbohydrates: 19g
- Protein: 3g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 45%
0%
Iron 6%
0%
Calcium 4%