A pretty red potato salad with great flavor! This side dish is perfect for a summer barbeque or anytime! Garnish with additional sliced hard-boiled eggs, if desired.
Ingredients
- red potatoes, cut into chunks: 3 pound
- hard-cooked eggs: 4 piece (chopped)
- low-fat sour cream: 1 cup
- light mayonnaise: 0.5 cup
- celery stalk: 0.33333 piece (chopped)
- green onions: 2 piece (chopped)
- dill pickle: 1 piece (chopped)
- Dijon mustard: 2 tsp
- white vinegar: 1 tsp
- dash hot sauce: 1 piece
- dill weed: 1 Tbsp (dried)
- garlic powder: 0.5 tsp
- dash onion salt: 1 piece
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Chill in the refrigerator for at least 3 hours before serving.
