Herb-Garlic Potato Salad
|Red potatoes||1 1⁄2 Pound|
|Water||3 Cup (48 tbs)|
|Plain low fat yogurt||3 Tablespoon|
|Sour cream||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Dried basil||1 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
Combine pototoes and water in a large sauce- pan, bring to a boil.
Cover; reduce heat, and simmer 8 minutes or just until tender.
Drain and Transfer to a large bowl.
Combine yogurt, sour cream, mustard, garlic, basil, salt, and rhyme in a small bowl; stir until well blended.
Pour over potatoes, and toss gently until well coated.
Serve warm or chilled.