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
1/4 c non-fat plain yogurt
1/4 c mayonaise
1 T Dijon mustard
1 T creamy horseradish
2 T fresh snipped chives
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.
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