#2458 - White Potato Salad

(by Rachel Guarini - friend)

8 large red potatoes
2 tsp. salt
4 hard boiled eggs (peel and chop the egg whites; if you want the potato salad to be low fat, don't use the egg yolks--your choice)
1 1/2 cups light mayo
1 1/2 cups Breakstone's sour cream (light or regular)
salt and white pepper to taste
chives or green onions (chopped) - your choice of amount
celery (chopped) - your choice of amount
dried parsley for sprinkling

In a large pot add red potatoes and 2 tsp. salt--add enough water to cover potatoes. Bring to a boil, then cook potatoes until tender (about 20 minutes). Drain, rinse and cool potatoes, then dice the potatoes. Place diced potatoes in a large bowl. Add chopped eggs, mayo, and sour cream to diced potatoes--stir until mixed. Add chopped chives or chopped green onions and chopped celery--your choice of amount--stir until mixed. Add salt and white pepper to your taste--stir until mixed. If potato salad is too dry, add a little more mayo and stir again. Place potato salad in a serving bowl and sprinkle dried parsley over the top of the potato salad. Refrigerate until cold before serving.