2 lbs red potatoes, unpeeled
2 hard-cooked eggs, peeled
2 medium celery stalks, thinly sliced
1 onion, chopped

DRESSING:

3/4 cup low-fat mayonnaise
1/2 cup fat-free sour cream
1 tbsp. yellow mustard
1 tsp. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper

Put potatoes in pan, cover with water, bring to boil for 20-30 minutes. Drain, let cool. Cut into cubes.

In large bowl, place potatoes, chopped eggs, celery and onion, toss to mix. In small bowl, mix dressing ingredients until well blended. Add dressing to salad. Toss gently to coat. Cover, refrigerate 1 hour.

Submitted by: Sherry Monfils