Red Potato Salad

Ingredients

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Red potatoes

  Flesh and skin, raw

  6 potato, medium or 1.28kg

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Light mayonnaise

  Salad dressing, light

  8 tbsp or 120g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Vinegar

  Distilled

  1 tsp or 5g

• Pickles

  Cucumber, dill or kosher dill

  1 piece or 65g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Dill

  Fresh

  2 sprig or 0.4g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Place eggs in a pot and cover with water. Bring to a boil, cover, remove from heat, and let sit for 10 minutes. Drain, rinse, shell, and chop the eggs. Set aside.
2. Place the cubed 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.
3. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, chopped eggs, chopped pickle, chopped celery, green onions, and hot sauce. Season with dill, garlic powder, salt, and pepper. Pour over the potatoes and gently toss to coat. Chill in the refrigerator for at least 3 hours before serving.

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• Potato Salad with Mustard Vinaigrette
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