Ingredients

  • 3 pounds red potatoes (or baking potatoes), cut into 3/4-inch pieces
  • 8 teaspoons white wine vinegar, divided
  • 3 hard-cooked large eggs
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup buttermilk
  • 3 tablespoons prepared mustard
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2/3 cup chopped red onion
  • 2/3 cup chopped red bell pepper
  • 2/3 cup chopped sweet pickles
  • 1/2 cup thinly sliced green onions (about 2 bunches)
  • 6 ounces sugar snap peas, trimmed, blanched, and cut into 3/4-inch pieces
    (about 2 cups)

PreparationPlace the potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender; drain. Place potatoes in a large bowl. Add 2 tablespoons white wine vinegar, and toss gently. Cool completely. Chop egg whites (reserve yolks for another use); set aside. Combine remaining 2 teaspoons vinegar, mayonnaise, and next 5 ingredients (through salt) in a small bowl; stir with a whisk. Add vinegar mixture, egg whites, red onion, and remaining ingredients to potato mixture, stirring gently to coat.

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