Classic Light Potato Salad

Small white potatoes, celery, red onion, hard cooked egg, and egg white tossed in a mayonnaise, sour cream, sweet pickle relish, Dijon mustard dressing. Seasoned with paprika, salt and pepper.

Ingredients -

1 pound Small White Potatoes
1/4 cup Low-Fat Mayonnaise
1/4 cup Non-Fat Sour Cream
1 tablespoon Sweet Pickle Relish
1 teaspoon Dijon Mustard
2 tablespoons finely chopped Celery
1 Hard-Boiled Egg, peeled and chopped
1 Hard-Boiled Egg White, chopped
Salt, to taste
Fresh Ground Black Pepper, to taste
2 tablespoons finely chopped Red Onion
a few pinches of Paprika, for garnish

Preparation:

1. Place the potatoes in a large stockpot.

2. Cover with water and add a pinch of salt.

3. Boil 20-25 minutes until potatoes are tender.

4. Drain and cool potatoes. Cut into small potatoes into bite-sized pieces.

5. In a large mixing bowl, combine mayonnaise, sour cream, sweet pickle relish, mustard and celery.

6. Fold in hard-boiled egg and egg white, and stir to combine.

7. Season with salt and pepper.

8. Just prior to serving, stir in red onion.

9. Transfer the potato salad to a serving bowl.

10. Sprinkle the paprika on top.

Variations and Recipe Ideas:

Cooking Tip

Small White Potatoes

Small white potatoes, baby white potatoes, and new potatoes are all thin skinned, waxy, and perfect for potato salads.

Cooking Tip

Hard-Boiled Eggs

Add 4 eggs to a saucepan. Cover with enough water to cover eggs by an inch. Bring to a boil. As soon as the water begins to boil, remove from heat and let eggs stand in hot water 17 minutes. Immediately place eggs in cold water with a few ice cubes added.