I used non-fat yogurt instead of sour cream to cut back on the calories a bit. If your yogurt is very watery you may want to let it drain for a little bit before mixing the dressing.
Now let's hope it cools off enough this weekend that we actually feel like cooking again!
Zesty Potato Salad
12 - 15 new potatoes
salt
1/4 c non-fat plain yogurt
1/4 c mayonaise
1 T Dijon mustard
1 T creamy horseradish
2 T fresh snipped chives
pepper
Quarter the potatoes & place them in a pot of salted water. Bring to a boil. Let boil until just cooked, about 10 minutes. Drain & let cool.
Mix the yogurt, mayo, mustard, horseradish & chives together. Season with salt & pepper. Stir into the cooled potatoes.
Makes 3 - 4 servings.
If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski
What a great photo. I think horseradish makes so many things better, with potatoes being no exception.
ReplyDeleteI love potato salads. My favorite has bacon and jalapeno in it. It's to die for. I love that yours has yogurt in it. I bet it was great!
ReplyDeleteHere's to cooler temps!
ReplyDeleteA great idea for potato salad. I like horseradish.
Yum! Nice sub with the yogurt! I'll definitely try that!
ReplyDeletei really enjoy the balance of yogurt and mayo here, and potato salad doesn't count unless it has mustard. great recipe!
ReplyDeletethat looks great! I was just going to search for a potato salad recipe on your site. You saved me from searching.
ReplyDeleteI love your addition of horseradish.
ReplyDeletewe just made a batch! So yum!
ReplyDelete