Ingredients
4 lbs red potatoes, scrubbed and cut in 3/4 in chunks
1/3 c. cider vinegar
1 1/2 tsp salt
1/2 tsp pepper
3/4 cup light mayo
1/2 c. sour cream
1 tbsp Dijon mustard
6 hard cooked eggs
3 stalks celery
1/2 cup chopped red onion
1/4 c. flat leaf parsley
Preparation
In large pot, boil potatoes. Reduce heat and cook 12 to 15 mins until tender, drain. Toss potatoes with vinegar salt and pepper. Cool to room temperature. In large bowl, whisk mayo, sour cream, Dijon. Add potatoes, 6 hard cooked eggs coarsely chopped, 3 stalks celery, red onion and parsley. Toss gently to combine.
