All-American Potato Salad

Dressing the hot potatoes with a splash of vinegar ensures the salad has flavor throughout. Sweet red bell peppers and sugar snap peas lend color and improve the nutritional profile. This dish can be made eight hours ahead and chilled.

Yield: 10 servings (serving size: 1 cup)

Ingredients

• 3  pounds  red potatoes (or baking potatoes), cut into 3/4-inch pieces
• 8  teaspoons  white wine vinegar, divided
• 3  hard-cooked large eggs
• 1/4  cup  reduced-fat mayonnaise
• 1/4  cup  reduced-fat sour cream
• 1/4  cup  buttermilk
• 3  tablespoons  prepared mustard
• 1  teaspoon  freshly ground black pepper
• 1/2  teaspoon  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  ounces  sugar snap peas, trimmed, blanched, and cut into 3/4-inch pieces (about 2 cups)

Preparation

Place the 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 tablespoons white wine vinegar, and toss gently. Cool completely.

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

Combine remaining 2 teaspoons vinegar, mayonnaise, 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.

Nutritional Information

Calories:

169 (11% from fat)

Fat:

2.1g (sat 0.8g,mono 0.6g,poly 0.6g)

Protein:

5.2g

Carbohydrate:

33.1g

Fiber:

3.4g

Cholesterol:

3mg

Iron:

1.5mg

Sodium:

334mg

Calcium:

43mg