Description
A delightful and creamy red potato salad, perfect for picnics and gatherings, enhanced with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 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
- Gather the ingredients.
- 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.
Notes
For best flavor, prepare a day in advance and allow to chill. Adjust seasonings before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg