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Add a photoServings: 4
Ingredients
- 2 lb Red-skinned potatoes, scrubbed and quartered
- Â Â Salt
- 1 c. Plain yogurt
- 1 c. Mayonnaise
- 3 Tbsp. Chopped fresh dill
- 2 Tbsp. Red wine vinegar
- 1 tsp Fresh black pepper
- 1/3 c. Finely diced red onions
Directions
- Cook potatoes in boiling water till just cooked through. In a medium bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2 tsp. salt. Pour the dressing over the potatoes and toss thoroughly.
- (The salad can be prepared to this point a day ahead. Cover and chill, but return it to room temperature before serving.) Stir the onions into the salad and adjust the seasoning before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 455 | |
| Calories from Fat 429 | 94% |
| Total Fat 48.49g | 61% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 321mg | 13% |
| Potassium 129mg | 4% |
| Total Carbs 4.35g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.88g | 3% |
| Protein 2.27g | 4% |
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