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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

101 calories; 3 g total fat; 2 g saturated fat; 7 mg cholesterol; 521 mg sodium. 15 g carbohydrates; 2 g fiber; 4 g protein;

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