Dill Potato Salad

INGREDIENTS:

• 24 ounce baby red potatoes, with skins

• 4 hard-boiled eggs, roughly chopped

• 1/2 cup low fat sour cream

• 1/2 cup light mayonnaise

• 1 tablespoon white wine vinegar

• 1 tablespoon Dijon mustard

• 1/4 onion, finely diced (or 1/8 onion, if you prefer)

• 1 teaspoon celery salt

• Salt and pepper to taste

• 1 tablespoon dried dill

DIRECTIONS:

1. Boil potatoes, whole until tender. Drain and cool.

2. Cut the potatoes in half and place in a bowl. Add the chopped eggs and mash, but not completely. Set aside.

3. In a small to medium size bowl, stir together the sour cream, mayonnaise, white wine vinegar, Dijon mustard, onion, celery salt, salt and pepper and dried dill weed until well mixed.

4. Pour the dressing over the potatoes and eggs and mix lightly. Cover and refrigerate the salad for at least 30 minutes. 

5. Serve cold.

Total Calories/Points: tbd