New Potato Salad

New Potato Salad
Servings: 12 Prep 15 mins Cook 12 mins Stand 2 hrs or overnight


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

Make It

1. Line medium-size colander with cheesecloth or 2 layers of paper toweling; place colander over a bowl. Add yogurt to colander; drain for 2 hours or refrigerate overnight. You should have about 2 cups solid yogurt and 2/3 cup liquid; discard liquid.

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

3. Whisk drained 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. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 101, Fat, total (g): 3, chol. (mg): 7, sat. fat (g): 2, carb. (g): 15, fiber (g): 2, pro. (g): 4, sodium (mg): 521, Percent Daily Values are based on a 2,000 calorie diet.