Creamy French Potato Salad
|Peeled cubed baking potato||6 Cup (96 tbs), peeled (1 Inch)|
|Low fat sour cream||1⁄2 Cup (8 tbs)|
|Light mayonnaise||1⁄3 Cup (5.33 tbs)|
|French salad dressing||1⁄4 Cup (4 tbs) (Light Variety)|
|Black pepper||1⁄8 Teaspoon|
|Celery seeds||1⁄8 Teaspoon|
|Chopped celery||1 Cup (16 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Diced red bell pepper||1⁄4 Cup (4 tbs)|
|Hard-cooked eggs||2 , chopped|
1. Place potato in a large saucepan,- cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until almost tender,- drain well.
2. Combine sour cream and next 5 ingredients (sour cream through celery seeds) in a large bowl,-stir in potato, celery, and remaining ingredients. Cover and chill at least 1 hour.