Sour Cream And Dill Potato Salad

Sour Cream And Dill Potato Salad
3.5 from 2 ratings
  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. 
  • 3/4 pound fingerling potatoes
  • 1/2 cup diced english cucumber
  • 2 tablespoon 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
  1. 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.
  2. 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.