Deli Potato Salad with egg

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Ingredients

Serves
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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
Nutritional Facts
Amount Per Serving
195 Calories
Protein
7g
Fat
8g
Carbohydrate
23g

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.)

Preparation: 5 minutes  Cooking 40 minutes  Cooling 15 m