Yogurt and Sour Cream Potato Salad

sobota, 25 stycznia 2014

Yogurt and Sour Cream Potato Salad

Time: 35 mins


  • 1 lb small red potato, cooked and quartered
  • 3/4 cup chopped celery (Omit celery if on low sodium diet) (optional)
  • 2 bunches green onions, chopped,using some of green part


  • 1 Scrup potatoes, quarter and boil gently until tender, leaving skins on.
  • 2 Drain and pour into a bowl with cover.
  • 3 Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
  • 4 Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise--approximately 1/2 cup of each--along with salt, pepper and dill weed.
  • 5 Pour over potatoes, stir gently, cover and chill until ready to serve.
  • 6 Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
  • 7 NOTE: Use additional yogurt mixture if salad seems too dry.

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