All-American Potato Salad

By charlotteh371

Ingredients

• 3 lbs red potatoes (or baking potatoes) cut into 3/4 inch pieces
• 8 tsp white wine vinegar, divided
• 3 hard cooked large eggs
• 1/4 cup reduced fat mayo
• 1/4 cup reduced fat sour cream
• 1/4 cup buttermilk
• 3 tbsp. prepared mustard
• 1 tsp freshly ground black pepper
• 1/2 tsp kosher salt
• 2/3 cup chopped red onion
• 2/3 cup chopped red bell pepper
• 2/3 cup chopped sweet pickles
• 1/2 cup thinly sliced green onions (about 2 bunches)
• 6 oz sugar snap peas, trimmed, blanched, and cut into 3/4 inch pieces (about 2 cups)

Preparation

Step 1

place the potatoes in a large saucepan;cover with water. bring to a boil. reduce heat, and simmer 12 mins or until tender; drain. place potatoes in a large bowl. add 2 tbsp. white wine vinegar, and toss gently. cool completely.

chop egg whites (reserve yolks for another use); set aside.

combine remaining 2 tsp vinegar, mayo, and next 5 ingredients (through salt) in a small bowl; stir with a whisk. add vinegar mixture, egg whites, red onion, and remaining ingredients to potato mixture, stirring gently to coat.