Sour Cream And Dill Potato Salad
For folk that’re no longer one for mayonnaise, this easy potato salad swaps within the thick condiment with two lighter alternatives: sour cream and Greek yogurt. Cucumber and dill are added for a new burst of flavor, making this a successfully-rounded potato salad with the total flavors we know and treasure.
- 3/4 pound fingerling potatoes
- 1/2 cup diced english cucumber
- 2 tablespoon diminished-fat sour cream
- 1 1/2 tablespoon easy, fat-free greek yogurt
- 1 1/2 teaspoon chopped dill
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly floor unlit pepper
- Position a saucepan filled 2/3 with water over high heat. Cut wait on the potatoes into 1-dawdle pieces. Add the potatoes to pan; duvet and raise to a boil. Cut wait on the heat to medium-high and cook dinner till relaxed, about 5 minutes. Drain.
- Mix the cucumber, sour cream, yogurt, dill, salt, and pepper in a immense bowl. Add the drained potatoes to the cucumber mixture, and toss gently to coat.
