Ingredients

1 pound russet baking potatoes, scrubbed well and dried
1 tablespoon rice vinegar or white balsamic vinegar
½ cup thinly sliced celery
¼ cup chopped onion (may use white, red or green)
½ cup low fat mayonnaise
¼ cup low fat sour cream
½ tablespoon Dijon-style mustard
1 teaspoon dill weed or tarragon (dry, double if using fresh)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Description

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