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

  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.
  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.
  3. 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