Potato and Green-Vegetable Salad with Dijon Dressing and Chives

• 1/3 cup nonfat sour cream
• 3 tablespoons Dijon mustard
• 2 tablespoons low-fat mayonnaise
• 1 teaspoon sugar
• 1 1/2 pounds white fingerling or other small white potatoes
• 6 celery ribs
• 4 large eggs
• 2 Belgian endives
• 1 medium zucchini
• 1/4 sweet onion such as Vidalia
• 1 bunch fresh chives

1. In a small bowl whisk together all dressing ingredients.
2. Dressing may be made 1 day ahead and chilled, covered.
3. In a large saucepan cover potatoes with salted water by 2 inches and simmer until just tender, about 20 minutes.
4. Drain potatoes and, when cool enough to handle, cut into 1/4-inch-thick slices.
5. Diagonally slice celery and hard-boil eggs.
6. When eggs are cool enough to handle, cut whites into 1/4-inch dice, reserving yolks for another use.
7. Thinly slice endives crosswise and cut zucchini crosswise into 1/8-inch-thick slices.
8. Thinly slice onion.
9. Chop enough chives to measure 1/2 cup.
10. Vegetables, egg whites, and chives may be prepared up to this point 4 hours ahead and chilled separately, covered.
11. Just before serving, in a large bowl gently toss all ingredients with dressing to coat well.

nonfat sour cream, mustard, lowfat mayonnaise, sugar, white fingerling, celery, eggs, endives, zucchini, sweet onion, chives

Taken from www.epicurious.com/recipes/food/views/potato-and-green-vegetable-salad-with-dijon-dressing-and-chives-15299 (may not work)