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Ingredients
12 ounces tiny new potatoes
1 sprig fresh dill to yield 1 tablespoon chopped
1 sprig fresh parsley to yield 1 tablespoon chopped
2 teaspoons chopped capers
3 tablespoons low-fat sour cream
2 tablespoons nonfat yogurt
2 teaspoons tarragon vinegar
Few dashes cayenne pepper
Dash salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
33 grams carbs; 7 milligrams cholesterol; 176 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 4 grams fiber; 180 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes, but do not peel. Bring to a boil in water to cover and cook until they are tender but firm, 10 to 20 minutes, depending on size.
- Step 2
Meanwhile, wash, dry and chop the dill and parsley; rinse capers, and chop. In bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.
- Step 3
When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.
Private Notes
Comments
I love tarragon but I haven't made this salad yet as there is not enough tarragon in vinegar. I have fresh tarragon in my garden. I will augment the salad's herbs with healthy addition of tarragon, two or three tablespoons.