“This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.” - by What a Dish!
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition
Amount Per Serving (12 total)
- Calories
- 163 cal
- 8%
- Fat
- 5 g
- 8%
- Carbs
- 25.2 g
- 8%
Based on a 2,000 calorie diet
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Reviews (120)
Rate This Recipe
"What a great find this recipe is! I'm not sure how or why, but it does not taste at all like a low fat version of potato salad; the dressing is creamy and delicious. I used fresh dill because I had ..." See moresome in the fridge, used a few more green onions because I love the onion flavor in potato salad, and liberally salt and peppered. Fabulous recipe, What A Dish, thanks!"
CantHelpMyself
"Good basic recipe you can alter a bit if necessary. Once the red potatoes were close to fork tender, I drained in colander & placed in a large bowl (hot potatoes continue to cook a bit). I'm going try..." See more roasting potatoes like other submitter suggested next time. To warm potatoes I added a Tsp dehydrated minced onions, 1/2 tsp of celery seed, 1 Tblsp of white balsamic vinegar and S&P. Tossed all together, covered & set aside for potatoes to absorb. Used 1/4 cup of mayo, 1/2 C s.crm & 2 eggs as I only had 5 red potatoes. Didn't reduce other ingredients. I mixed all the "wet" ingredients together separately (added a tsp of dill weed & used sweet pickle relish) then folded into the room temp potatoes. Added a tsp of Splenda for a tiny bit of sweet. Immediately store in fridge for at least a couple hours although I make day b4. How AWESOME! Mixed in cooked bacon crumbles right before serving. For anybody who may not realize - don't double dip utensil when tasting for adjustments...saliva will make the potato salad turn runny (I know, gross) but true!"
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