INGREDIENTS

  • 3 pounds red potatoes, cut into chunks
  • 4 large hard-cooked eggs, chopped
  • 1 cup low-fat sour cream
  • 1/2 cup light mayonnaise
  • 1/3 celery stalk, chopped
  • 2 green onions, chopped
  • 1 dill pickle, chopped
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • 1 dash hot sauce
  • 1 tablespoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1 dash onion salt
  • salt and pepper to taste

INSTRUCTIONS

  1. 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.
  2. 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.
  3. Chill in the refrigerator for at least 3 hours before serving.