All-american Potato Salad
Verified by stevemur
|3 poundsRed potatoes; cut into 3/4 pieces|
|8 teaspoonWhite wine vinegar; divided|
|3 Eggs; hard cooked|
|1/4 cupReduced-fat mayonnaise; or miracle whip|
|1/4 cupReduced fat sour cream|
|3 tablespoonPrepared mustard|
|1 teaspoonGround pepper; freshly|
|1/2 teaspoonKosher salt|
|3/4 cupRed onion; chopped|
|3/4 cupRed bell pepper; chopped|
|3/4 cupSweet pickle|
|1/2 cupGreen onion; thinly sliced|
|6 ounceSugar snap peas|
All-american Potato Salad Preparation
1. Place potatoes in a large saucepan, cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender; drain. Place potatoes in a large bowl. Add 2 teaspoons white wine vinegar, and toss gently. Cool completely.
2. Chop eggs, set aside.
3. Combine remaining 2 teaspoons vinegar, mayonnaise, and next 5 ingredients (through salt) in a small bowl; stir with a whisk. Add vinegar mixture, egg, red onion, and remaining ingredients to potato mixture, stirring gently to coat.
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