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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)

Description

Dressing The Hot Potatoes With A Splash Of Vinegar Ensures The Salad Has Flavor Throughout. Sweet Red Bell Peppers And Sugar Snap Peas Lend Color And Improve The Nutritional Profile. This Dish Can Be Made Eight Hours Ahead And Chilled.

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