Behind the Recipes
Red Potato Salad by Divya Gugnani
INGREDIENTS:
3 lb. red potatoes, cut into chunks
1 cup low-fat sour cream
1/2 cup light mayonnaise
2 tsp. Dijon mustard
1 tsp. white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
1/3 celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tbsp. dried dill weed
1/2 tsp. garlic powder
1 dash onion salt
salt and pepper to taste
PREPARATION:
1. 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.
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 salt, salt, and pepper.
3. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
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