New Potato Salad

New Potato Salad
Recipe type: Salad
Serves: 6
Prep time:
Cook time:
Total time:
  • 3 cups low fat yogurt
  • 3 lbs. of small potatoes, scrubbed with skin on, cut in half if large
  • 3 tsp. salt
  • ½ cup sour cream
  • 3 scallions trimmed, finely chopped
  • 3 tbsp. fresh lemon juice
  • ¼ cup snipped chives
  • 3 tsp. bottled horseradish
  • 3 tsp. sugar
  • ¼ tsp. black pepper
  1. Line colander with cheese cloth or 2 layers of paper towels.
  2. Add yogurt and drain for 2 hours. You should have 2 cups solid yogurt. Discard liquid.
  3. Cook potatoes with 2 tsp. salt added.
  4. Boil 12 minutes.
  5. Drain and let cool.
  6. Whisk drained yogurt, sour cream, scallions and chives, lemon juice, horseradish, sugar, pepper and remaining 1 tsp. salt in large bowl.
  7. Quarter potatoes, add to dressing.
  8. Stir gently until all pieces are coated.


Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

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