Ingredients

• 1 (14-oz.) can fat-free chicken broth
• 2 pounds red potatoes, cubed
• 1 garlic clove, minced
• 1/2 cup nonfat plain yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh oregano
• 2 tablespoons light mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon salt

Garnishes: fresh dill sprig, chopped toasted pecans  

Preparation

1. Bring first 3 ingredients and 2 cups water to a boil in a large saucepan over medium-high heat, and cook 20 minutes or until tender. Drain and let cool 30 minutes.
2. Whisk together yogurt and next 6 ingredients in a large bowl until combined.
3. Gently fold potatoes into yogurt mixture. Cover and chill 1 to 12 hours. Garnish, if desired.

Nutritional Information

Amount per serving