Red Potato Salad

Red potatoes are my favorite of all those out there in potatoland!  I love 'em baked, boiled, roasted.  I looked for a recipe which also included some fresh dill since I still had some in fridge.  This is a pretty basic potato salad recipe, but it came out wonderfully.  I generally cut down the amount of dressing a potato salad recipe calls for, but since this called for all reduced-fat sour cream and mayo, I added the entire amount.  And it came out perfectly.  My experience using the reduced-fat versions found that after a day they tend to break down and get watery.  But this has stood up as well on the second day. Plan ahead:  This needs to chill at least three hours before servings. 

A great accompaniment to our leftover Christmas ham.

RED POTATO SALAD (6-8 servings)

1 1/2 pounds (about 5 medium) red potatoes, cut into chunks
1/2 cup low-fat sour cream
1/4 cup light mayo
1 tsp Dijon mustard
1/2 tsp distilled vinegar
2 hard-cooked eggs, chopped
1/2 dill pickle, chopped
1/4-1/2 celery stalk, chopped
1 green onion, chopped
1-2 dashes hot sauce
1 Tbsp fresh dill, chopped
1/4 tsp garlic powder
dash onion salt
S&P to taste

Place the potatoes in a pot with enough water to cover.  Bring to a boil, and cook for about 10 minutes, or until easily pieced with a fork.  Drain, and transfer to a large bowl to cool.

In a medium bowl, mix the sour cream, mayo, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce.  Season with dill, garlic powder, onion salt, S&P.  Pour over the potatoes and gently toss to coat.  Chill at least 3 hours in the fridge before serving.

Recipe Source:  www.allrecipes.com