Recipe courtesy of Bobby Deen
Total:
45 min
Prep:
20 min
Inactive:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Prep:
20 min
Inactive:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Prep:
20 min
Inactive:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 6 medium red potatoes, unpeeled
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon lemon zest
  • Juice of 1/2 lemon
  • 1 cup chopped celery
  • 1/2 cup frozen peas, cooked according to package directions
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup diced pimento pepper
  • 1/4 cup chopped red bell pepper
  • 2 hard-boiled eggs, chopped
  • 1/4 cup chopped green onion tops
  • 1 teaspoon salt

Directions

Watch how to make this recipe.

Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, 10 to 15 minutes. Let cool just to the touch, and then cut into bite-size cubes. Mix together the mayonnaise, Dijon, lemon pepper seasoning, lemon zest and lemon juice in a large bowl. 

Mix together the celery, peas, parsley, pimento, bell pepper and eggs in a separate bowl. Add in the dressing and potatoes, stir together, and top with green onions and salt. Serve at room temperature.

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