Ingredients
1 pound small red potatoes
2 tablespoons low sodium mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon celery seed
freshly ground black pepper
1/2 cup finely diced celery
1/4 cup finely diced red onion
1/2 c. diced cucumbers
1/2 cup non-fat sour cream
Cooking Instructions
1. Place the potatoes in a medium saucepan and cover with cold water. Bring the water to a boil and cook until the potatoes are just tender. Drain.
2. Meanwhile, in a medium bowl, combine the mustard and vinegar along with celery seed and pepper. Whisk in the olive oil.
3. As soon as the potatoes are cool enough to handle, cut them in half and toss them with the mustard mixture. Refrigerate.
4. Stir the celery, red onion, cucumbers and sour cream into the potato mixture.
