Lighter Potato Salad

Lighter Potato Salad
Servings: 12

Ingredients

  • 3 pounds small new potatoes, scrubbed, with skins on and cut in half if large
  • 3 teaspoons salt
  • 2 cups plain 2% Greek yogurt
  • 1/3 cup sour cream
  • 4 scallions, trimmed, finely chopped
  • 1/4 cup snipped fresh chives
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons bottled horseradish
  • 1 tablespoon sugar
  • 1/4 teaspoon black pepper

Make It

1. Place potatoes in large pot. Add enough cold water to cover. Add 2 teaspoons of the salt. Boil about 12 minutes or until knife-tender. Drain; let cool.

2. Place potatoes in large pot. Add enough cold water to cover. Add 2 teaspoons of the salt. Boil about 12 minutes or until knife-tender. Drain; let cool.

3. Whisk yogurt, sour cream, scallions, chives, lemon juice, horseradish, sugar, pepper and remaining 1 teaspoon salt in large bowl. Quarter potatoes; add to dressing. Stir gently until all pieces are coated. Refrigerate until serving.

4. Whisk yogurt, sour cream, scallions, chives, lemon juice, horseradish, sugar, pepper and remaining 1 teaspoon salt in large bowl. Quarter potatoes; add to dressing. Stir gently until all pieces are coated. Refrigerate until serving.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 93, Fat, total (g): 3, chol. (mg): 6, sat. fat (g): 2, carb. (g): 13, fiber (g): 2, pro. (g): 4, sodium (mg): 505, Percent Daily Values are based on a 2,000 calorie diet.