Tarragon Potato Salad
12 ounces tiny new potatoes
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tsps capers
3 tablespoons non-fat sour cream
2 tablespoons nonfat yogurt
2 tsps tarragon vinegar (Heinz)
Few dashes cayenne pepper
Dash salt
Freshly ground black pepper
Scrub potatoes, but do not peel. Bring to a boil in water to cover and
cook unti they are tender but firm, 10 to 20 minutes, depending on size.
In a large bowl, mix the dill, parsley, and capers with the sour cream,
yogurt, vinegar and cayenne.
When potatoes are cooked, drain and cut into quarters and mix with the
dressing. Season with salt and pepper.
Serves 2
Total fat: .34g
Total calories: 166
Sodium 46mg
Protien 5.5g
Carbohydrates: 33g
The recipe says "and serve." But, I made the salad and chilled it for a
barbecue potluck. Rave reviews.
Kathy
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Kathy Blain email: kblain@xxxxxxxxxxx
Beaverton, OR
USA
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