Tarragon Potato Salad

• 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

1. Scrub potatoes, but do not peel.
2. Bring to a boil in water to cover and cook until they are tender but firm, 10 to 20 minutes, depending on size.
3. Meanwhile, wash, dry and chop the dill and parsley; rinse capers, and chop.
4. In bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.
5. When potatoes are cooked, drain and cut into quarters and mix with the dressing.
6. Season with salt and pepper, and serve.

potatoes, dill, parsley, capers, lowfat sour cream, nonfat yogurt, tarragon vinegar, cayenne pepper, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7953 (may not work)