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Ingredients
- 2 lb Small new potatoes
- 2 1/2 Tbsp. White wine vinegar
- 3 x Hard-boiled Large eggs peeled
- 1/2 c. Mayonnaise
- 1/2 c. Lowfat sour cream
- 2 Tbsp. Dijon-style mustard
- 1 tsp Sugar Warm pepper sauce to taste Salt to taste Freshly-grnd black pepper to taste
- 5 x Scallions minced
- 3 Tbsp. Minced fresh parsley
Directions
- Place the potatoes, whole with their jackets, in a large pot and add in salted cool water to cover by 1 inch. Bring the water to a boil and cook the potatoes till just tender when poked with a knife. Drain the potatoes, toss with 1 Tbsp. of white wine vinegar and allow to cold. Quarter the potatoes or possibly cut into bite-size pcs and set aside.
- In a large bowl finely mash the Large eggs with a fork. Add in the mayonnaise, lowfat sour cream, mustard, remaining white wine vinegar and sugar and stir to combine. Season with warm pepper sauce, salt and pepper to taste. Add in the potatoes, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 292 | 60% |
| Total Fat 32.96g | 41% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 239mg | 10% |
| Potassium 1194mg | 34% |
| Total Carbs 39.83g | 11% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.14g | 3% |
| Protein 9.94g | 16% |
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