Healthified Classic Potato Salad

 

6

medium red potatoes (2 lb), unpeeled

2

hard-cooked eggs, chopped

2

medium stalks celery, thinly sliced (1 cup)

1

medium onion, chopped (1/2 cup)

3/4

cup reduced-fat mayonnaise

1/2

cup fat-free sour cream

1

tablespoon yellow mustard

1

teaspoon cider vinegar

1/2

teaspoon salt

1/4

teaspoon pepper

• 1 Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
• 2 In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
• 3 Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.