Light Summer Potato Salad

• 5 pounds Red Skin New Potatoes
• 1 Tablespoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 6 whole Eggs, Hardboiled
• 2 stalks Celery, Chopped
• 3 whole Green Onions, Sliced
• 1 cup Light Mayonnaise
• 2 cups Light Sour Cream
• 2 Tablespoons Fresh Chopped Parsley
• 1/2 teaspoons Dried Dill Weed

1. Scrub, but do not peel potatoes. Boil in salted water until tender. (Time will depend on size of potatoes.)
2. Drain and let sit until cool to touch. When they are cool, cut into bite-sized chunks and place in large mixing bowl. Sprinkle with salt and pepper and mix gently.
3. Chop eggs and add to mixing bowl, followed by celery and green onions. Mix these ingredients into the potatoes.
4. Don't worry about getting them evenly distributed; there's more stirring to come.
5. Add the mayonnaise and sour cream, mixing them together and then into the potatoes.
6. Finally add the parsley and dill weed, making sure all ingredients are thoroughly mixed.
7. Chill. This is good right away or better after the flavors have a chance to blend.

red, kosher salt, black pepper, eggs, stalks celery, green onions, mayonnaise, sour cream, fresh chopped parsley

Taken from tastykitchen.com/recipes/salads/light-summer-potato-salad/ (may not work)