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Categories:
gold potatoes white wine vinegar yogurt low-fat sour cream canola oil red onion parsley dill salt ground pepper clove garlic
Viewed: 55 - Published at: 7 years agoIngredients
- 2 lbs yukon gold potatoes
- 3 tablespoons white wine vinegar
- 12 cup plain low-fat yogurt
- 14 cup low-fat sour cream
- 1 tablespoon canola oil
- 12 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 12 teaspoon salt
- 14 teaspoon fresh ground pepper
- 1 clove garlic, minced
Method
- Place potatoes in saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer 15 minutes or until tender and drain.
- Cool slightly, peel and cut potatoes into bite sized chunks.
- Place potatoes in a bowl and sprinkle with white wine vinegar.
- Combine yogurt and sour cream in a medium bowl, stirring until smooth.
- Whisk in oil, onion and remaining ingredients.
- Add mixture to potatoes, tossing gently to coat.
- Cover and chill 1 to 24 hours.
