Sour Cream and Dill Potato Salad

Sour Cream and Dill Potato Salad
Staff Writer
Cooking Light

 

If you’re not one for mayonnaise, this easy potato salad swaps in the thick condiment with two lighter options: sour cream and Greek yogurt. Cucumber and dill are added for a fresh burst of flavor, making this a well-rounded potato salad with all of the flavors we know and love. 

6
Servings
76
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Pounds fingerling potatoes
  • 1/2 Cup diced English cucumber
  • 2 Tablespoons reduced-fat sour cream
  • 1 1/2 Tablespoon plain, fat-free Greek yogurt
  • 1 1/2 Teaspoon chopped dill
  • 1/4 Teaspoon kosher salt
  • 1/4 Teaspoon freshly ground black pepper

Directions

Place a saucepan filled 2/3 with water over high heat. Cut the potatoes into 1-inch pieces. Add the potatoes to pan; cover and bring to a boil. Reduce the heat to medium-high and cook until tender, about 5 minutes. Drain. 

Combine the cucumber, sour cream, yogurt, dill, salt, and pepper in a large bowl. Add the drained potatoes to the cucumber mixture, and toss gently to coat.

Nutritional Facts

Total Fat
2g
3%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
22mg
7%
Carbohydrate, by difference
6g
5%
Protein
8g
17%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
26mg
3%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
10mg
1%
Selenium, Se
1µg
2%
Sodium, Na
203mg
14%
Water
8g
0%

Sour Cream Shopping Tip

Buy cultured dairy products like yogurt, sour cream, and buttermilk; these contain live, active bacteria (the friendly kind) that have been shown to ease certain digestive problems.

Sour Cream Cooking Tip

Products like buttermilk and yogurt make for flavorful marinades that tenderize – use yogurt marinades for lamb or try soaking chicken or fish fillets in buttermilk before frying.