• 3 medium white, red or Yukon gold potatoes (1 pound), rinsed, scrubbed but not peeled.
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced (or 1 tsp. refrigerated minced garlic from a jar)
• 1/4 tsp. ground black pepper
• 2 large hard boiled eggs, chopped
• 1/2 cup light dairy sour cream
• 1/2 cup chopped celery
• 1/3 cup chopped sweet onion

1 In a medium sauce pan, place unpeeled potatoes in enough water to cover. Bring to boiling; reduce heat. Simmer, covvered, for 20-25 minutes or just until tender. Drain well; cool slightly. cut the potatoes into 1 inch cubes.

2 Meanwhile, in medium bowl, whisk together olive oil, vinegar, garlic, and black pepper. Fold in eggs, sour cream, celery and onion. Add the potatoes. Toss lightly to coat.

Per 1/2 cup: 91 calories, 4g fat (1 g sat. fat), 57 mg chol., 32 mg sodium, 10 g carb., 1 g fiber, 3 g pro.

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