Light Potato Salad - Daring Cooks

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

If there is one thing that goes with any BBQ in the summer, it is potato salad!  I love both creamy potato salads, and dill potatoes, so I decided to combine the two and make a creamy dill potato salad. Yum!

I decided to use light sour cream instead of mayonnaise and it worked out really great.  With the addition of dill I didn't miss the 'tang' of the mayonnaise at all.

I also lightly sauteed my other vegetables in order to ensure that all the flavours would meld really well together. My husband gave me the thumbs up to make this again!

I am happy to say that this recipe was from: Me! :)

Light and Creamy Dill Potato Salad

• 1 lb baby red potatoes
• 1 tbsp olive oil
• 1/2 small red onion, diced
• 2 green onions, diced
• 1/2 red bell pepper, diced
• 3 tbsps chopped fresh dill
• 2 tbsp light sour cream

1. Wash and quarter the potatoes and boil until soft (about 10 minutes)
2. While the potatoes are boiling, heat the olive oil in a small frying pan over medium heat
3. When hot, add the vegetables and stir-fry for 3 to 4 minutes
4. Add the fresh dill, give it a quick stir, and then remove from heat and pour the vegetables into a large bowl
5. When the potatoes are soft, drain and let cool
6. When the potatoes have cooled to room temperature, stir the sour cream in with the vegetables
7. Add the potatoes and toss until coated
8. Refrigerate until ready to serve
9. Enjoy!