Herbed Potato Salad (Cooking Light)

TamTastic

Herbed Potato Salad

Dill, parsley, and onion combine with yogurt and sour cream to make a pungent, creamy dressing. Because it travels well, this flavorful potato salad is wonderful for potlucks and picnics.


2 pounds Yukon gold potatoes
3 tablespoons white wine vinegar
1/2 cup plain low-fat yogurt
1/4 cup reduced-fat sour cream
1 tablespoon canola oil
1/2 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Cool slightly and peel. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with vinegar.

Combine yogurt and sour cream in a medium bowl, stirring with a whisk until smooth. Add oil; stir with a whisk. Add onion and remaining ingredients; stir with a whisk. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.


Yield: 6 servings (serving size: about 1 cup)

CALORIES 168 (21% from fat); FAT 4g (sat 1.2g,mono 1.4g,poly 0.8g); IRON 0.6mg; CHOLESTEROL 6mg; CALCIUM 66mg; CARBOHYDRATE 30.1g; SODIUM 221mg; PROTEIN 4.2g; FIBER 2.6g

Cooking Light, JULY 2002

TamTastic

Herbed Potato Salad

Dill, parsley, and onion combine with yogurt and sour cream to make a pungent, creamy dressing. Because it travels well, this flavorful potato salad is wonderful for potlucks and picnics.


2 pounds Yukon gold potatoes
3 tablespoons white wine vinegar
1/2 cup plain low-fat yogurt
1/4 cup reduced-fat sour cream
1 tablespoon canola oil
1/2 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Cool slightly and peel. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with vinegar.

Combine yogurt and sour cream in a medium bowl, stirring with a whisk until smooth. Add oil; stir with a whisk. Add onion and remaining ingredients; stir with a whisk. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.


Yield: 6 servings (serving size: about 1 cup)

CALORIES 168 (21% from fat); FAT 4g (sat 1.2g,mono 1.4g,poly 0.8g); IRON 0.6mg; CHOLESTEROL 6mg; CALCIUM 66mg; CARBOHYDRATE 30.1g; SODIUM 221mg; PROTEIN 4.2g; FIBER 2.6g

Cooking Light, JULY 2002

Sarandipity

This one sounds good too. Now you really have me craving potato salad! :laugh:

Thanks Tam!

shannahrose

bumping for sure

lreilly16

Thanks for the great recipes Tammy! I see you are getting them from Cooking Light magazine. Do you recommend subscribing to this monthly? Currently I just get Shape, Fitness and Self.

melli244

This sounds like a great recipe!!! My husband hates mayo so i never make potatoe salad but i think he will like this one, thanks

genabug

looks good too! I enjoy getting recipes from MFP, I've missed ChubbyBunny's post! Thanks Tam, and by the way, so far the diner meatloaf muffins have been the bestest!

TamTastic

Your welcome everyone.

I love Cooking Light Ireilly....but you can access their website for recipes too. I just enjoy the magazine because there are a lot of articles about fitness and other things as well. Plus I get excited to get it every month and flip through. I usually end up finding about 10 new recipes I want to try!! :laugh:

Yes Gena, those meatloaf muffins are a hit!! :laugh: I think because parents can get their kids to eat them too is good!!

And warm weather makes me crave potato salad! Weird huh?? :glasses:

lreilly16

Thanks for all the great information! I can't wait to try these great recipes :flowerforyou: And order Cooking Light at as well :drinker:

TamTastic

Thanks for all the great information! I can't wait to try these great recipes :flowerforyou: And order Cooking Light at as well :drinker:

You're welcome. I really enjoy it! I like it a lot because it's not so much about "fat-free" but more about cutting where you can. Replacing with other items to make it healthier.

tig3rang3l

Sounds really yummy! I think that's dinner for tomorrow night........

stratdl

Another great recipe post--Tami, you're so awesome!

I made this for yesterday's "grill out" (with the Cooking Light Broccoli Salad). My goodness it is SOOO good!

...and while shopping for the ingredients, I found chopped parsley in a tube. Now, I know that sounds a bit odd (and a bit yucky), but I must say it's a huge time-saver. I also didn't have to get a gi-normous bunch of parsley to only use 2 Tbsp!

Another yummy one to try for summer! I highly recommend it! :drinker:

:flowerforyou: