Ingredients:
6 medium-large red skinned potatoes
1/2 cup low-fat yogurt
1/2 cup low-fat sour cream
1/4 cup finely chopped fresh chives or scallions
1 teaspoon salt
Fresh ground pepper (to taste)
Instructions:
Scrubb potatoes (don't peel). If large, cut in half or in quarters.
Boil potatoes in their skins until fork tender; drain.
Shake pan over medium heat for a few seconds to dry potatoes.
Cut into 1/2-inch cubes; let cool.
Combine sour cream, yogurt, and chives; toss with potatoes.
Add salt, and pepper to taste.
Refrigerate until serving.
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