Potato Salad

5  lb.		red potatoes, skin on
4  ounces		fat free sour cream
3/4  cup		fat free mayonnaise
2		stalks celery, finelies diced
1  tablespoon		celery seed
1  tablespoon		white vinegar
1  teaspoon		dry mustard
1  dash		salt
1/2  cup		fresh ground white pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Potato Salad ingredients. The serving size for any ingredient in Potato Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cut potatoes into 1-1/2 chunks but do not peel.

In a big pot, combine the potatoes and water to cover generously; bring to a boil; cook until tender but slightly resistant when pierced with a fork, about 30 minutes.

Drain and cool, but do not peel.

When cool, place in a bowl.

Make the dressing: in a small bowl, whisk the sour cream, mayo, celery, celery seeds, chives, mustard, parsley, and salt/pepper to taste together; mix well.

Pour dressing over the potatoes; toss gently until coated; taste for seasoning and adjust.

Cover and refrigerate 2 hours to overnight.