Herbed Potato Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 1 tablespoon optional: dill fresh chopped
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 0.5 cup yogurt plain low-fat
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 0.5 cup onion red finely chopped
• 0.5 teaspoon salt 
• 3 tablespoons citrus champagne vinegar 
• 2 pounds yukon gold potatoes 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
2. Drain. Cool slightly and peel.
3. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices.
4. Place potatoes in a large bowl; sprinkle with vinegar.
5. Combine yogurt and sour cream in a medium bowl, stirring with a whisk until smooth.
6. Add oil; stir with a whisk.
7. Add onion and remaining ingredients; stir with a whisk.
8. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.