Ingredients
- 12 ounces tiny new potatoes
- 1 sprig fresh dill to yield 1 tablespoon chopped
- 1 sprig fresh parsley to yield 1 tablespoon chopped
- 2 teaspoons chopped capers
- 3 tablespoons low-fat sour cream
- 2 tablespoons nonfat yogurt
- 2 teaspoons tarragon vinegar
- Few dashes cayenne pepper
- Dash salt
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (2 servings)
178 calories; 3 grams fat; 2 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 9 milligrams cholesterol; 177 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- 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.
- 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.
- When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.
25 minutes
Dining and Cooking