| 4 | Large potatoes |
| 3 | Eggs |
| 1/2 cup or 125 ml | Mayonnaise, light |
| 1/2 cup or 125 ml | Sour cream, fat free |
| 1 tsp or 5 ml | Mustard |
| 1/4 cup or 60 ml | Pickle juice, relish or chopped pickle |
| 1 | Onion |
| 1-2 | Stalks celery |
| 1/4-1/2 cup | Green pepper |
- Peel potatoes and cut into quarters.
- Bring two to three cups water to a boil.
- Put potatoes in boiling water with 3 whole eggs. Boil together on medium heat for 15 minutes.
- While potatoes are cooking make the dressing.
- In a large bowl combine mayonnaise, sour cream, mustard, salt, and pickle juice, relish or chopped pickle. Mix until smooth.
- Chop vegetables. Add to dressing.
- Drain water off potatoes and eggs. Take out eggs and rinse under cold water (it makes them easier to peel). Shell eggs. Chop potatoes and eggs.
- Mix with other ingredients in a large bowl.
Recipe Variation: Substitute sliced radish for the green pepper.
