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

• Onions

  Young green, tops only

  2 stalk or 24g

• 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 10 minutes. Drain, rinse, shell, and chop. Set aside.
2. 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.
3. In a medium bowl mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, 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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