• 6 yukon gold creamer potatoes, whole with skin (should be about 1 - 2 inches in diameter)
  • 1/3 cup plain non fat yogurt
  • 1/2 cup low fat sour cream
  • 1 tbsp fresh chives
  • 1 tbsp red wine vinegar
  • 1 tbsp light brown sugar
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper flakes (optional if you don't like a little kick!)
  • 2 green onions (scallions), chopped
Alright, so it’s certainly not summer time when I am posting this recipe, but I still enjoy a nice potato salad even in the winter. I’ve never really been a big fan of mayo, so whenever I go to places that have a sour cream-based potato salad I am thrilled. I decided to try to make my own after I tried a delicious batch from Whole Hog in Arkansas on a business trip. Using a low-fat sour cream and a non-fat plain yogurt can seriously lower the calories of this American side dish.


  1. Boil potatoes in lightly salted water for 10-15 minutes. You want them to be fairly fork tender, but not mushy. It’s a delicate balance. I usually take one out at the 8 minute mark and cut it in half with a fork and knife to see how tender it is.
  2. While potatoes are boiling, whisk together yogurt, sour cream, garlic, black pepper, salt, red pepper flakes, brown sugar, red wine vinegar, and chives in a mixing bowl. Set aside when thoroughly combined.
  3. Drain boiled potatoes and slice into 1/2 inch medallions. I usually hold the potato down with a fork and slice it that way.
  4. Allow potatoes to cool for 5-10 minutes.
  5. Mix potatoes into whisked mixture, making sure to thoroughly coat all of the potatoes in the mixture. Cover in mixing bowl and refrigerate for 1 hour prior to serving.
  6. Topped with chopped scallions when served.

Happy eats!

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