Description
A classic creamy potato salad perfect for gatherings.
Ingredients
Scale
- 3 lb red potatoes (cut into chunks)
- 4 large hard-cooked eggs (chopped)
- 1 cup low-fat sour cream
- 1/2 cup light mayonnaise
- 1/3 stalk celery (chopped)
- 2 green onions (chopped)
- 1 dill pickle (chopped)
- 2 tsp Dijon mustard
- 1 tsp white vinegar
- 1 dash hot sauce
- 1 tbsp dried dill weed
- 1/2 tsp garlic powder
- 1 dash onion salt
- salt and black pepper (to taste)
Instructions
- Place the red potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 10 minutes.
- Drain the potatoes well and transfer them to a large bowl to cool slightly.
- In a separate bowl, mix together the chopped eggs, sour cream, mayonnaise, celery, green onions, dill pickle, Dijon mustard, vinegar, and hot sauce.
- Season the dressing with dried dill, garlic powder, onion salt, salt, and pepper.
- Pour the dressing over the cooled potatoes and gently toss until evenly coated.
- Cover and refrigerate for at least 3 hours before serving to allow flavors to meld.
Notes
- For a healthier option, use Greek yogurt instead of sour cream.
- Add chopped herbs like parsley or chives for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg