The Son's Potato Salad

Name: The Son's Potato Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Cuisine: american
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

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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

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

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.