Red Potato Salad

Pretty red potato salad with great flavor. This dish goes well with a summer barbeque or anytime! For a tangy twist, try using plain fat-free yogurt instead 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
• ½ cup light mayonnaise
• 2 teaspoons Dijon mustard
• 1 dash hot sauce
• 4 large hard-cooked eggs, chopped
• 3 pounds red potatoes, cut into chunks
• ⅓ celery stalk, chopped
• 1 dash onion salt

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Chill in the refrigerator for at least 3 hours before serving.