Perfect Summer Potato Salad

Yield: ten 1 cup servings

7 cups cooked russet or white potatoes, chopped (8 medium potatoes)

1 tsp. salt divided into ½ tsps.

1 cup reduced fat olive oil mayonnaise (5g fat per tbsp.)

1 tsp. garlic powder 

¼ tsp or to taste white or black fresh ground pepper

¼ cup fat-free sour cream                     

2 tbsp. cider vinegar

2 tbsp. sugar

1 tbsp. brown or yellow mustard

4 hard-boiled eggs, chopped (If desired, slice 1 egg to garnish top of salad.)

½ cup chopped sweet pickles (8 to 10 small sweet gherkins)

½ cup chopped onion

½ cup chopped celery

Paprika to garnish top of salad

1. Peel potatoes and cut into 6 large pieces. Add potatoes to a large pot of cold water along with ½ tsp. salt. Bring potatoes to boil. Reduce heat to simmer and cook until just tender, 20 to 30 minutes. 

2. Drain potatoes and allow to cool to room temperature before chopping into 1-inch cubes.

3. In a large salad bowl, blend mayonnaise together with remaining ½ tsp salt, sour cream, garlic powder, black pepper, cider vinegar, sugar, and mustard.

4. Add potatoes, pickles, onions, and celery to dressing and mix together well.

5. Gently stir in eggs. Top salad with sliced egg, if desired and sprinkled paprika. Cover salad and chill 3 to 4 hours before serving.

Related: Baked Maple Glazed Salmon

Nutritional Information: 1 cup at 255 Calories; 8g Total Fat; 45g Carbohydrate; 5g Dietary Fiber; 7g Protein; 60 mg Cholesterol; 395mg Sodium.

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