3 lb. small red-skinned new potatoes, scrubbed and quartered
Dressing
1/2 cup low-fat sour cream
1/2 cup plain low-fat yogurt
1/4 cup mayonnaise
1/2 cup chopped dill pickles
1/2 cup thinly sliced scallions
1/4 cup chopped fresh parsley
3 Tbsp. chopped fresh mint
1/3 tsp. salt
1/2 tsp. freshly ground black pepper
Cook potatoes in saucepan, with water to cover, about 12-15 minutes until just tender. Drain and cool to room temperature. Toss with dressing and refrigerate until serving time.
Serve over lettuce leaves; garnish with dill pickle strips if desired. 8 servings.