All American Potato Salad

By AnnSmith

Dressing the hot potatoes with a splash of vinegar ensues this traditional salad has flavor thoughout. Sweet red bell peppers lend color and improve the nutritional profile. This dish can be made eight hours ahead and chilled.

Ingredients

• 3 lbs red or baking potatoes cut into 3/4 inch pieces
• 8 tsp white wne vinegar, divided
• 3 hard cooked large eggs
• 1/4 cup reduced fat mayonnaise
• 1/4 cup reduced sour cream
• 1/4 cup buttermilk
• 3 Tablespoons prepared mustard
• 1 tsp freshly ground black pepper
• 1/2 tsp 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)

Preparation

Step 1

Place potatoes in a large saucepan, cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender, drain. Place potatoes in a large bowl. Add 2 tablespoon vinegar, and toss gently. Cool completely. chop egg whiles (reserve yolks for another use); set aside. Comine 2 tsp vinegar, mayonnaise, and next 5 ingredients in a small bowl, stir with a whisk. Add venegar mixture, egg while, onion, and remaining ingredients to potato mixture, stirring gently tocoat.

Serving size: 1 cup