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Creamy Summer Red Potato Salad

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
205 min
SERVINGS
12 servings
Lunch
Creamy Summer Red Potato Salad
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
Fill a large pot with water that's sufficient to cover the potatoes, then place them inside. Bring the water to a rolling boil and continue cooking until the potatoes can be easily pierced with a fork, typically taking around 10 minutes. Remove from heat and drain the water.
2
Transfer the potatoes to a spacious bowl, allowing them to cool down completely.
3
In another container, combine eggs, sour cream, mayonnaise, chopped celery, green onions, finely chopped pickle, mustard, vinegar, and hot sauce. Add dill weed, garlic powder, onion salt, salt, and pepper to the mixture for added flavor. Mix everything together until well combined.
4
Pour the egg mixture over the cooled potatoes and gently toss to coat them evenly.
5
Cover the bowl with a lid or plastic wrap and refrigerate the potatoes for at least 3 hours before serving.