Potato Salad

From a low-cal. cookbook. NOTE: Although any potato works for this recipe, red skin or creamer potatoes have a very nice texture and do not require peeling.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 2  lbs potatoes
• 1  teaspoon salt
• 1  teaspoon black pepper
• 2  hard-boiled eggs
• 1  cup celery, diced
• 1⁄2 cup red onion, chopped
• 1⁄2 cup red bell pepper, chopped
• 2  tablespoons Dijon mustard
• 1⁄2 cup low-fat sour cream
• 2  tablespoons  canola mayonnaise
• 1  teaspoon sugar
• 2  tablespoons vinegar

Directions

1. Place potatoes in large saucepan with enough water to steam. Cover and steam about 1 hour until tender. Drain and cool.
2. Dice potatoes and season with salt and pepper.
3. In a small bowl mash hard boiled eggs.
4. Combine celery, red onion and red bell pepper into small bowl with mashed eggs.
5. In a large bowl, combine Dijon mustard, sour cream, canola mayonnaise, sugar and vinegar. Mix well.
6. Add vegetable mixture to dressing and mix well.
7. Add potatoes to dressing and vegetables and mix well.