Ingredients
- ●¾ cup light mayonnaise
- ●1/3 cup packed parsley leaves
- ●¼ cup chopped green onions
- ●2 tablespoons sour cream
- ●1 tablespoon whole grain mustard
- ●½ tablespoon lemon juice
- ●1 clove garlic, peeled
- ●Salt and ground black pepper
- ●2 pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch cubes (about 4 ½ cups)
- ●3 hard-cooked eggs, peeled and chopped
- ●1 cup finely chopped celery
Make It
Step 1
Place mayonnaise, parsley, green onions, sour cream, mustard, lemon juice and garlic in blender; season with salt and pepper. Cover; blend on low speed, leaving some pieces of parsley and green onions. Set aside.
Step 2
Place potatoes in a large pot of salted cold water; bring to a boil over high heat. Reduce heat to medium-low; cook for 15 to 20 minutes or until potatoes are tender. Drain potatoes and let cool.
Step 3
Combine cooled potatoes, eggs, celery and dressing in a large bowl; mix well. Season with salt and pepper.
