Red Potato Salad


Submitted By: Lorraine Darocha

Ingredients

  • 2 1/2 to 3 pounds new red potatoes
  • 3 cups plain low-fat yogurt
  • 2 teaspoons salt
  • 1/3 cup low-fat sour cream
  • 1 onion, finely chopped
  • 1/4 cup fresh chives, snipped
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon horseradish
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper

    • Instructions


    Boil potatoes (leave whole or cut in half if large) with skins on until cooked but still a little firm. Drain and cool. If necessary, cut potatoes into bite-size chunks.
    Mix remaining ingredients, add to potatoes, and toss to coat. Refrigerate for one hour or more.
    Note: This potato salad is lower in fat, but not in flavor!