Recipe: Perfect Potato Salad

Perfect Potato Salad

4 pounds halved baby red potatoes
3/4 cup low fat mayonnaise
1/4 cup mayonnaise
1/4 cup low fat sour cream
1/4 cup plain yogurt
2 tablespoons white wine vinegar
1 tablespoon honey Dijon mustard
1/3 cup chopped flat leaf parsley
1/3 cup snipped chives
Salt
Freshly ground black pepper
4 sliced hard-boiled eggs
1/3 cup chopped onion
1 cup chopped celery

Cook the potatoes in a large pot of salted boiling water until tender, but still firm and not mushy, about 10-12 minutes. Drain well and cool to room temperature. In a large bowl mix together the mayonnaises, sour cream, yogurt, vinegar, mustard, parsley, salt, and pepper. Add the potatoes, eggs, onion, and celery and toss to combine with the dressing. Taste and adjust seasonings as desired. Cover and refrigerate until ready to serve. Makes 8 servings.