Recipe: Creamy Potato Salad

Creamy Potato Salad

6 medium-size red potatoes, unpeeled (about 2 pounds)
2 small green onions, chopped
1 (2-ounce) jar diced pimiento, drained
1/2 cup reduced-fat mayonnaise
1/2 cup light sour cream
1 tablespoon sugar
1 1/2 tablespoons prepared mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/4 teaspoon pepper
1/8 teaspoon garlic powder

Cook potatoes in boiling water to cover in a saucepan 25 minutes or until tender; drain and cool. Peel and cube. Combine green onions and next 10 ingredients in a large bowl; add potato, tossing to coat. Cover and chill overnight, if desired. Garnish, if desired. Makes 14 servings.