Tarragon Potato Salad
- Total Time
- 25 minutes
- Rating
- Notes
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Ingredients
Yield:2 servings
- 12ounces tiny new potatoes
- 1sprig fresh dill to yield 1 tablespoon chopped
- 1sprig fresh parsley to yield 1 tablespoon chopped
- 2teaspoons chopped capers
- 3tablespoons low-fat sour cream
- 2tablespoons nonfat yogurt
- 2teaspoons tarragon vinegar
- Few dashes cayenne pepper
- Dash salt
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
176 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 180 milligrams sodium
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.
Powered byPreparation
- 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.
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