Yields 4 servings

• Ingredients
• 1 pound red or white potatoes, peeled
• 2-3 hard boiled eggs, chopped
• 1/4 cup scallions, optional
• 1/2 cup diced celery
• 1/4 cup diced green peppers
• 1/4 cup diced red peppers
• 2 tablespoons drained pickle relish
• 2 tablespoons non-fat sour cream
• 1/4 cup low-fat mayonnaise
• 1 tablespoon yellow mustard
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon freshly ground pepper
• paprika and fresh herbs, optional

Directions
Peel potatoes and cut into 1 1/2- 2 inch cubes. Cook potatoes in a large pot until tender, about 10 minutes. Do not overcook.

Drain the potatoes and let them cool.

In a large bowl, combine the potatoes, egg, scallions, celery, and green and red peppers.

In a small bowl, stir together pickle relish, sour cream, mayonnaise, mustard, seasoned salt, pepper, and paprika, if using. Pour the dressing over the potatoes and toss gently until thoroughly coated. Refrigerate at least 4 hours to blend flavors and chill. Sprinkle with paprika and garnish with fresh herbs.