A different kind of potato salad recipe from the traditional Southern recipe, for when you're looking for something different. It's just as amazing!
Ingredients
- ▢ — 3 cups low fat yogurt
- ▢ — 3 lbs 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
Instructions
- ▢ — Line colander with cheese cloth or 2 layers of paper towels.
- ▢ — Add yogurt and drain for 2 hours. You should have 2 cups solid yogurt. Discard liquid.
- ▢ — Cook potatoes with 2 tsp. salt added; Boil 12 minutes.
- ▢ — Drain and let cool.
- ▢ — Whisk drained yogurt, sour cream, scallions and chives, lemon juice, horseradish, sugar, pepper and remaining 1 tsp. salt in large bowl.
- ▢ — Quarter potatoes, add to dressing.
- ▢ — Stir gently until all pieces are coated.
Handwritten Recipe
