DEVILED POTATO SALAD

By carvalhohm

Ingredients

• 8 hard-cooked eggs
• 3 tbsp. rice vinegar
• 3 tbsp. prepared mustard (I do usually use more, make to taste since we like the taste of deviled eggs)
• 1 c. light or reduced fat mayonnaise, Kraft or Hellman’s(do not use fat free)
• 1/2 cup light or reduced fat sour cream
• 1 tsp. salt..or to taste pepper to taste
• 4 cups potatoes...peeled, cooked and cubed
• 3/4 cup celery, diced
• 2 tbsp. chopped onion, can use more
• 3 pickles, chopped fine (OR a little pickle relish if you prefer)

Details

Servings 6
Adapted from community.qvc.com

Preparation

Step 1

Cut eggs in half to remove yolks In a bowl, mash and blend with vinegar and mustard. Add mayonnaise, sour cream and salt. Mix well. Chop the egg whites, combine with the potatoes, celery and onion and pickles. Fold in egg yolk mixture. Chill. Garnish with tomato wedges.

Makes 6 to 8 servings.