Potato Salad
  1. 2 lbs Del Monte® red potatoes
  2. 1/4 cup fat-free sour cream
  3. 1 tablespoon tarragon vinegar
  4. 1 cup chopped celery
  5. 1 Del Monte® red onion, minced
  6. 2 tablespoons dill pickle, diced
  7. 1/4 cup minced fresh parsley
  8. 3/4 cup fat-free mayonnaise
  9. 1.5 tsp Dijon mustard
  10. 1/2 tsp salt
  11. Ground pepper
  12. 1/4 teaspoon garlic salt
  1. Boil the potatoes in a large sauce pan until tender.
  2. Drain and let cool. When cool, cut the potatoes into bite size pieces.
  3. Put the potatoes into a large bowl. Add sour cream and vinegar and make sure that all of the potatoes are covered evenly.
  4. Next, add the celery, dill, parsley and onions.
  5. In a separate bowl mix the mayonnaise, Dijon mustard, salt, garlic salt and pepper.
  6. Add the dressing to the potatoes and stir until everything is covered evenly.
  7. Refrigerate for a minimum of 2 hours before serving.
Del Monte Fresh Produce N.A., Inc https://fruits.com/