Herbed Potato Salad

• 2 lbs yukon gold potatoes
• 3 tablespoons white wine vinegar
• 12 cup plain low-fat yogurt
• 14 cup low-fat sour cream
• 1 tablespoon canola oil
• 12 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 clove garlic, minced

1. Place potatoes in saucepan and cover with water.
2. Bring to a boil, then reduce heat and simmer 15 minutes or until tender and drain.
3. Cool slightly, peel and cut potatoes into bite sized chunks.
4. Place potatoes in a bowl and sprinkle with white wine vinegar.
5. Combine yogurt and sour cream in a medium bowl, stirring until smooth.
6. Whisk in oil, onion and remaining ingredients.
7. Add mixture to potatoes, tossing gently to coat.
8. Cover and chill 1 to 24 hours.

gold potatoes, white wine vinegar, yogurt, lowfat sour cream, canola oil, red onion, parsley, dill, salt, ground pepper, clove garlic

Taken from www.food.com/recipe/herbed-potato-salad-68823 (may not work)