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Classic Potato Salad

salads, potatoes, ham

6 new potatoes; about 2 pounds
1/2 cup light mayonnaise
1/4 cup light sour cream
2 tablespoons dijon mustard
3 green onions; chopped
1 tablespoon cider vinegar
1/4 teaspoon (each) salt and pepper
1/2 cup cooked or thawed peas
1/4 cup chopped sweet pickles
2 hard-cooked eggs; chopped
2 cups chopped ham (4 ounces); optional

In large pot of boiling salted water, cover and cook potatoes, scrubbed (or peeled if desired), for 18 to 20 minutes or until tender. Drain and let cool; cut into 3/4-inch cubes. In large bowl, whisk together mayonnaise, sour cream, mustard, onions, vinegar dressing and salt and pepper. Add peas, pickles, hard-cooked eggs and cubed potatoes. If desired, add chopped ham. Toss to combine.

Contributor: Canadian Living Magazine, August, 2001

Yield: 4 servings

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