Red Potato Salad
A lovely red potato salad bursting with fantastic flavors. It's a perfect complement to a summer barbecue or any occasion! For a tangy variation, consider substituting plain fat-free yogurt for some or all of the sour cream. Optionally, enhance it with extra sliced hard-boiled eggs as garnish.
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
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.
Nutrition
Calories: 163kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 2gCholesterol: 79mgSodium: 249mgPotassium: 464mgFiber: 3gSugar: 2gVitamin C: 14mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!