Summer Herb Potato Salad

Recipe

Salad
Summer Herb Potato Salad

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3 out of 5 stars
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Recipe Data

10
Servings

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Servings and Ingredients

Ingredients
Serves 10
QuantityIngredientAdd
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
1garlic clove, minced

Directions

  1. 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.
  2. 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.
  3. 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%