Sour Cream And Dill Potato Salad

Name: Sour Cream And Dill Potato Salad
Ingredients: 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

Cooking Light Good Mood Food Cookbook|May 21, 2013 1:52 pm EST

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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.

Servings

6

Ingredients

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

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.