Deli Potato Salad with egg

Ingredients

1 1/2 lb (750 g) new potatoes, small 
1/3 cup (75 mL) light mayonnaise
1/3 cup (75 mL) light sour cream
1 tbsp (15 mL) grainy mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 hard-cooked eggs, chopped
1/2 cup (125 mL) celery, diced
1/2 cup (125 mL) dill pickles, diced
3 green onions, chopped
2 tbsp (25 mL) fresh dill or parsley, chopped

Directions

In a saucepan of lightly salted boiling water, cook potatoes for 10 to 15 minutes or until tender; drain. Let cool. Cut into 1/2 inch (1 cm ) cubes. In bowl, combine mayonnaise, sour cream, mustard, salt and pepper. Add potatoes, eggs, celery, pickles, onions and dill; stir gently until coated. (Make-ahead: Cover and refrigerate for up to 2 days.)

Makes: 4 to 6 servings
Preparation: 5 minutes  Cooking: 40 minutes  Cooling: 15 minutes
Nutrients per serving:

Calories: 195
Protein: 7 g
Carbohydrate: 23 g
Fat: 8 g