Ingredients
6
medium red potatoes (2 lb), unpeeled
2
hard-cooked eggs, chopped
2
medium stalks celery, thinly sliced (1 cup)
1
medium onion, chopped (1/2 cup)
3/4
cup reduced-fat mayonnaise
1/2
cup fat-free sour cream
1
tablespoon yellow mustard
1
teaspoon cider vinegar
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.
