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2 lbs. small red bliss potatoes, washed
1 Tbsp. Dijon Mustard
1 Tbsp. cider vinegar
1/2 cup fat free mayonnaise
1/4 cup light sour cream
2 Tbsp. finely chopped scallions
1/2 cup finely chopped celery
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup fresh dill, snipped
Directions:
In a large saucepan, cover potatoes in cold water and cover pan. Simmer until tender. Drain well and allow to cool slightly. Cut into 1-inch cubes. In a large bowl, stir potatoes,scallions and celery together. In a small bowl, blend mayo, sour cream, mustard, vinegar, salt, pepper and dill. Combine with vegetables. Cover and chill at least 2-3 hours. Garnish with additional fresh dill sprigs, if desired. Serves 8. Enjoy! -Diana
Submitted by Diana Bogue Contributed on:
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