8 medium red potatoes, cubed
4 to 5 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
2 teaspoons prepared mustard
1 teaspoon celery seed
Salt and pepper to taste
Snipped fresh dill, optional
1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15 to 20 minutes. Drain and cool.
2. Transfer to a large bowl; add eggs. In a small bowl, whisk remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate 6 hours or overnight. If desired, garnish with fresh dill.
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 8 servings.
Nutrition Facts
3/4 cup: 451 calories, 37g fat (8g saturated fat), 122mg cholesterol, 269mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 6g protein.