Curried Potato Salad

• 12 red potatoes or 12 small yellow potatoes, scrubbed and cubed but not peeled
• 12 cup low-fat sour cream
• 12 cup light mayonnaise
• 1 teaspoon salt
• 2 -3 tablespoons Dijon mustard
• 14-13 cup sweet relish
• 2 tablespoons margarine (optional)
• 12 white onion, finely chopped
• 3 stalks celery, diced
• 13 cup green olives, diced (optional)
• 14 cup light cheddar cheese, shredded
• 14 cup lowfat parmesan cheese
• 12 tablespoon dill
• 12 teaspoon black pepper
• 14 teaspoon chipotle pepper
• 2 tablespoons curry powder (more or less depending on taste and the strength of your curry powder)
• 2 hard-boiled eggs, finely chopped (or more if you like eggs)
• 12 teaspoon garlic powder

1. put potatoes in a large pot and cover with water, add 1 tsp salt.
2. bring to a boil, then reduce to med and boil until potatoes are fork-tender.
3. you can put the eggs in once it comes to a boil and cook them at the same time.
4. chop veggies while that cooks.
5. drain potatoes, chop eggs.
6. mix everything very well in a large bowl.
7. the potatoes will slightly mash as you continue stirring.
8. serve room temp or chilled.

red potatoes, lowfat sour cream, light mayonnaise, salt, mustard, sweet relish, margarine, white onion, stalks celery, green olives, cheddar cheese, parmesan cheese, dill, black pepper, pepper, curry powder, eggs, garlic

Taken from www.food.com/recipe/curried-potato-salad-405504 (may not work)