Two For One Potato Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 1/2 lbs small red potatoes (all of equal size) or 2 1/2 lbs fingerling potatoes (all of equal size)
• 1/2 cup red radish, sliced thin
• 1/4 cup red onion, diced
• 1/2 cup scallion, finely minced ( and green)
• 1/2 cup roasted sweet red pepper, bottled, diced
• 3 medium hardboiled egg
• 1/3 cup fresh basil, coarsely chopped
• 2 cups low-fat sour cream
• 1/4 cup apple cider vinegar
• 2 tablespoons dijon mustard, whole grain
• 1/4 cup splenda sugar substitute
• 1 teaspoon dried dill weed
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper, fresh ground
• 3 teaspoons hot pepper sauce, of choice

Recipe

• 1 scrub potatoes. place in large pot and cover with cold water at least two inches above potatoes. add 1/2 tsp salt to water. bring to boil, lower heat and simmer until fork tender. drain and set aside to cool.
• 2 in large bowl combine sourcream, splenda, dill, vinegar, mustard, 1/2 tsb salt, and pepper.
• 3 add radishes, scallions, pimiento.
• 4 separate whites and yolks of eggs. set yolks aside. rough chop whites and add to bowl. toss all lightly.
• 5 cut potatoes into bite-size chunks. add to bowl and toss lightly.
• 6 remove half of salad and place in serving bowl. set aside.
• 7 now add hot sauce to rest of salad and place in second serving bowl. set aside.
• 8 sieve egg yolks and sprinkle over both salads, followed by sprinkling of red onions and basil to both. may use parsley instead of basil.
• 9 chill salads -- best if made 24 hrs ahead to give ingredients a chance to meld flavors.
• 10 remember to label hot spiced salad!