12 Servings 25 min Cook
4 Medium Egg
6 Potato medium (2-1/4" to 3-1/4" dia) Red Potatoes
1 Cup Sour Cream
8 Tbsp Light Mayonnaise
2 Tsp Dijon Mustard
1 Tsp Vinegar
1 Piece Pickles
1/2 Stalks, large (11 inches long) Celery
2 Stalk Onions
1 Tsp Pepperr Or Hot Sauce
2 Sprig Dill
1/4 Tsp Garlic Powder
1 Dash Salt
1 Dash Pepper
Place eggs in a pot and cover with water.
Bring to a boil, cover, remove from heat, and let sit 10 minutes.
Drain, rinse, shell, and chop.
Set aside.
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, salt, and pepper.
Pour over the potatoes, and gently toss to coat.
Chill at least 3 hours in the refrigerator before serving.
