Sour Cream-Dill Potato Salad

By kylaroy7

Laura Zapalowski, Cooking Light

MARCH 2012

Ingredients

• 2 cups water
• 1/4 t salt
• 6 large (about 2.5 lbs)new red potatoes, unpeeled, scrubbed and halved
• 1 T olive oil
• 1 T cider vinegar
• 1/4 cup diced celery
• 4 large hard-cooked eggs, chopped
• 2-3 dill pickles, chopped
• LIGHT DILL DRESSING - mix all ingredients and refrigerate until use.
• 1/2 C light mayo
• 2 tablespoons reduced-fat sour cream
• 1/2 C plain fat-free Greek yogurt
• 2 t dijon mustard
• 2 teaspoons chopped fresh dill
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

1. Bring water to boil in medium saucepan, add salt and lower heat to medium, and cook potatoes, covered , until tender, 15-120 miniutes. Cool under cold running water and drain. Cut into bite-sized pieces and put in large bowl.
2. In a small bowl, stir together olive oil and vinegar. Add to potatoes and toss gently to mix. Cover and chill 1 hour. Add celery, eggs, pickles and dressing and toss lightly. Cover and refrigerate 4-6 hours before serving.r, sour cream, yogurt, dill, salt, and pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.