Low Sodium Potato Salad Recipe

Recipe from Lynn Robbins

1 lb Yukon potatoes
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1 garlic clove, minced
¼ tsp ground black pepper
2 large hard-boiled eggs, chopped
½ C light sour cream
½ C celery, chopped
1/3 C red onions, chopped

In a medium saucepan place unpeeled potatoes in enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cut the potatoes into 1-inch cubes. Meanwhile, in medium bowl whisk together olive oil, vinegar, garlic, and black pepper. Fold in eggs, sour cream, celery and onion. Add the potato. Toss lightly to coat.