New Potato and Corn Salad



3 lb. red new potatoes, scrubbed
2 fresh ears sweet corn
3/4 cup sour cream
1/4 cup plain lowfat yogurt
1/4 cup mayonnaise
2 tsp. fresh lime juice
1 tsp. distilled white vinegar
1/8 cup snipped chives
2 jalapenos, seeded and minced
1/2 tsp. garlic salt
1/2 tsp. ground white pepper


1 Place potatoes in a large pot of salted water. Bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are fork-tender but not mushy. Remove from heat and drain. Allow to cool. Break potatoes with fingers or a wooden spoon.
2 Bring a small saucepan of water to a boil. Add corn and blanch 3 minutes. Drain and allow to cool.
3 In a small bowl, combine yogurt, mayonnaise and sour cream. Stir in lime juice, vinegar, chives, jalapenos, salt and pepper. Combine all ingredients in a large bowl and allow flavors to marry overnight in refrigerator.

Yield: 6 servings