Sour Cream-Herb Potato Salad with Peas

By dashy_65

Ingredients

• 3/4  cup  low-fat sour cream
• 1/4  cup  plain nonfat yogurt
• 1  tablespoon  chopped fresh thyme
• 1  tablespoon  chopped fresh dillweed
• 1/2  teaspoon  salt
• 6  cups  quartered small red potato (about 1 3/4 pounds)
• 1  cup  shelled green peas

Preparation

Step 1

Combine the first 5 ingredients in a large bowl; stir well, and set aside.

Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add peas; cover and cook 7 minutes or until peas are crisp-tender. Drain and rinse under cold water; drain well.

Add vegetables to sour cream mixture, and toss gently to coat. Cover and chill. Stir before serving.

1 cup is 141 cal, 3.3g fat, 23.7g carb, 2.8g fiber, 193mg sodium