Red Potato Salad
A pretty red potato salad with great flavor! This side dish is perfect for a summer barbeque or anytime! Garnish with additional sliced hard-boiled eggs, if desired.
red potatoes, cut into chunks
3
pounds
hard-cooked eggs, chopped
4
large
low-fat sour cream
1
cup
light mayonnaise
½
cup
celery stalk, chopped
⅓
green onions, chopped
2
dill pickle, chopped
1
Dijon mustard
2
teaspoons
white vinegar
1
teaspoon
hot sauce
1
dash
dried dill weed
1
tablespoon
garlic powder
½
teaspoon
onion salt
1
dash
salt and pepper to taste
 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.
  Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper. Pour over potatoes; gently toss to coat.
  Chill in the refrigerator for at least 3 hours before serving.
