Description
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
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
- Garnish with additional sliced hard-boiled eggs, if desired.
- Ensure potatoes are cool before mixing to maintain the consistency of the dressing.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad, Side Dish
- Method: Mixing, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
