Healthy Herbed Potato Salad .... Perfect for Spring and Summer!

So, this past weekend, I got in the mood to make a spring/summer side dish. I wanted something fresh and potato salad was sounding good. I found a recipe from Cooking Light and decided to test it out. I really, really liked this alternative to mayonnaise loaded potato salad. Sour cream and yogurt will be your "sauce" and you will have NO guilt whatsoever scooping yourself spoon fulls of this picnic-perfect side dish! I do suggest doubling this recipe if serving more than 4.

Ingredients List:

• 2  pounds  Yukon gold potatoes (You could use other varieties)
• 3  tablespoons  white wine vinegar
• 1/2  cup  plain low-fat yogurt
• 1/4  cup  reduced-fat sour cream
• 1  tablespoon olive 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

Directions:

Peel potatoes, place in a saucepan, and cover with water. 

Bring to a boil. Reduce heat; simmer 15-20 minutes or until tender. 

Drain. Cool slightly.

Cut potatoes into bite size chuncks. (Aboug 1-2 inch cubes)

Place them in a large bowl; sprinkle with vinegar.

Combine yogurt and sour cream in a medium bowl, stirring with a fork until smooth. Add oil and stir.

Add onion and remaining ingredients; stir.

Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.

I did mine a day ahead of time to really get that dill and parsley to come out and WOW did it ever. So refreshing and so tasty! You won't miss the mayo! Try it ....

And enjoy it :)