Source: dLife

A low fat version of classic picnic potato salad.

Servings

1.5 lb russet potatoes , peeled, cut into 3/4 inch cubes
1 cup fresh chopped celery , sliced
0.5 cup fresh chopped green onion , sliced
0.25 cup chopped green bell peppers , chopped
0.25 cup chopped red bell peppers
0.5 cup chopped sweet pickles (or pickle relish)
2 large hard-boiled eggs , chopped
2 bacon bits , 2 tablespoons
1 cup fat free mayonnaise
0.5 cup fat free sour cream
2 tbsp cider vinegar
1 tbsp Mustard, prepared, original English, Colman's
0.5 tsp celery seeds
1 pinch salt
1 pinch black pepper

1 Boil a pot of water and cook potatoes 10 minutes or until just soft. Strain and cool until warm.
2 Mix potatoes, celery, green onions, green and red bell peppers, sweet pickle, egg, and bacon bits.
3 Whisk together mayonnaise, sour cream, vinegar, mustard, and celery seeds.
4 Drizzle mixture over potatoes and sprinkle with salt and pepper.

Toss potatoes with dressing while they are still warm for even creamier salad.