Dill and Red Pepper Potato Salad
|Title:||Dill And Red Pepper Potato Salad|
1 (16 ounce) container nonfat sour cream
1/2 cup low-fat mayonnaise
1 (1 ounce) package ranch salad dressing mix
1/4 cup dried dill weed
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano leaves
3 pounds red or white potatoes, boiled in their
skins and chilled
1/2 medium-size red sweet pepper, diced
1 1/2 small yellow onions, diced
1/2 cup diced celery
Dressing: In a large mixing bowl whisk together all the dressing ingredients until combined. Set aside.
Salad: Cut the potatoes into 3/8-inch cubes. Place the cubed potatoes in the mixing bowl with the dressing and add the red pepper, onion and celery. Stir and fold until salad ingredients are completely coated. Cover and chill. Serve cold.