Classic Red Potato Salad

Linda App

3 pounds red potatoes, cleaned and cut into chunks
water for cooking
3/4 tsp. salt (add to water)
1 C low-fat sour cream
1/2 C mayonnaise or salad dressing
2 tsp. Dijon mustard
1 tsp. white vinegar
4 hard-cooked eggs, finely chopped
1/2 C chopped dill pickle
3 celery ribs, chopped
2 green onion, chopped
1 dash hot sauce
1 Tbsp. dried dill weed or 1/4 C fresh snipped dill weed
1/4 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste

1. Place the potatoes in a pot with enough water to cover, add salt. Bring to boil, and cook for about 10 minutes or until easily pierced with a fork. Drain and transfer to a large bowl to cool.
2. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion powder, salt, and pepper. Pour over the potatoes and gently toss to coat. Chill at least 3 hours in refrigerator before serving.

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