Red Potato Salad

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.

Step: 1

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.

Step: 2

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.

Per Serving: 163 calories; protein 4.8g; carbohydrates 25.2g; fat 5g; cholesterol 78.5mg; sodium 249.1mg.

Product salad is morely of the nicest salads to produce . It is more in fibre and water content . As fruits can make natural sweetness , you can have it for eat in mornings . The sweetness can will give you enough energy for the 24 hours and deal with your sweet cravings too.

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