Description
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Ingredients
- 3 pounds red potatoes, cut into chunks
- 1 cup low-fat sour cream
- ½ cup light mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 4 hard-cooked eggs, chopped
- 1 dill pickle, chopped
- ⅓ celery stalk, chopped
- 2 green onions, chopped
- 1 dash hot sauce
- 1 tablespoon dried dill weed
- ½ teaspoon garlic powder
- 1 dash onion salt
- salt and pepper to taste
Instructions
- Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork
- about 10 minutes. Drain
- then transfer to a large bowl to cool.
- Mix together eggs
- sour cream
- mayonnaise
- celery
- green onions
- pickle
- mustard
- vinegar
- and hot sauce in a bowl. Season with dill weed
- garlic powder
- onion salt
- salt
- and pepper. Pour over potatoes; gently toss to coat.
- Chill in the refrigerator for at least 3 hours before serving.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 3 hrs 25 mins
Servings: 12