Ingredients

• 3 pounds red potatoes , cut into chunks
• 4 large hard-cooked eggs , chopped
• 1 cup low-fat sour cream
• 0.5 cups light mayonnaise
• 0.33 celerys stalk , chopped
• 2 greens onions , chopped
• 1 dill pickle , chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon white vinegar
• 1 dash hot sauce
• 1 tablespoon dried dill weed
• 0.5 teaspoons garlic powder
• 1 dash onion salt
• salt and pepper to taste

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.
3. 3 Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper.
4. 4 Pour over potatoes; gently toss to coat.
5. 5 Chill in the refrigerator for at least 3 hours before serving.

Nutrition per serving