Red Potato Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 163 Calories

Ingredients

• ½ teaspoon garlic powder
• 1 teaspoon white vinegar
• salt and pepper to taste
• 1 dill pickle, chopped
• 1 tablespoon dried dill weed
• 1 cup low-fat sour cream
• 2 green onions, chopped
• 4 hard-cooked eggs, chopped
• ½ cup light mayonnaise
• 2 teaspoons Dijon mustard
• 1 dash hot sauce
• 3 pounds red potatoes, cut into chunks
• ⅓ celery stalk, chopped
• 1 dash onion salt

Recipe Instructions

Step 1

Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.

Step 2

In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.