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1. Cook potatoes in boiling water in a covered medium saucepan about 15 minutes or until just tender. Drain well; cool slightly. Quarter potatoes.
2. Meanwhile, for dressing, combine the sour cream, yogurt, sweet pepper, celery, carrot, salt, and pepper in a large bowl. Gently stir potatoes into dressing. Cover and chill for 4 to 24 hours. If the potato salad seems thick after chilling, gently stir in 1 tablespoon milk before serving. Makes 6 side-dish servings.