TARRAGON POTATO SALAD

Tarragon Potato Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 168 milligrams, Sugar 3 grams