Yogurt Potato Salad
On March 21, 2006 in Unsorted
4 small red potatoes, quartered
1/2 cup plain yogurt
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
salt and pepper
water
- Bring salted water to a boil in a pot and cook potatoes until fork tender.
- Drain the potatoes and place in a bowl. Season with salt and pepper and refrigerate until chilled.
- Add the yogurt, dill and parsley to the potatoes and coat. Serve cold.
Makes 4 servings