Prep Time::15 mins
Cook Time::10 mins
Additional Time:: 3 hrs
Total Time:: 3 hrs 25 mins
Servings::12
Ingredients
3 pounds red potatoes, cut into chunks
4 large hard-cooked eggs, chopped
1 cup low-fat sour cream
½ cup light mayonnaise
⅓ celery stalk, chopped
2 green onions, chopped
1 dill pickle, chopped
2 teaspoons Dijon mustard
1 teaspoon white vinegar
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste
Directions
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.
Cook’s Note
For a tangy twist, try using plain fat-free yogurt instead of some or all of the sour cream.