Ingredients Jump to Instructions ↓

  1. 3 pounds red potatoes, cut into chunks

  2. 1 cup low-fat sour cream

  3. 1/2 cup light mayonnaise

  4. 2 teaspoons Dijon mustard

  5. 1 teaspoon white vinegar

  6. 4 hard-cooked eggs, chopped

  7. 1 dill pickle, chopped

  8. 1/3 celery stalk, chopped

  9. 2 green onions, chopped

  10. 1 dash hot sauce

  11. 1 tablespoon dried dill weed

  12. 1/2 teaspoon garlic powder

  13. 1 dash onion salt salt and pepper to taste

Instructions Jump to Ingredients ↑

  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. 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.


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