Crunchy Golden Potato Salad

1½ pounds small Yukon Gold potatoes

4 large eggs

¼ cup apple cider vinegar

¼ teaspoon salt

Ȕ cup finely chopped sweet onion (such as Vidalia)

¼ cup reduced-fat (or light) sour cream

¼ cup fat-free mayonnaise

2 tablespoons 1-percent milk

1 bunch celery, well washed, strings removed and cut into -inch pieces

Using a 4- to 5-quart saucepan, generously cover potato es and eggs with cold water. Stir in tablespoon salt, cover, place over high heat and bring to a boil. Reduce heat slightly, remove cover and boil 10 minutes.

With a slotted spoon remove eggs from saucepan and transfer to a bowl of ice water to stop the cooking. Continue cooking potatoes until tender, 10-15 minute more, or until potatoes can easily be pierced with fork tines.

While potatoes cook: in a large mixing bowl whisk together vinegar and salt. Set aside.

Drain potatoes and rinse with cold water until cool enough to handle. Cut potatoes into ¾-inch pieces. Toss with vinegar mixture.

Peel eggs and coarsely chop, then add to potatoes along with onion, sour cream, mayonnaise, milk and celery; mixing and folding with a large rubber spatula until combined. Taste and if necessary, adjust seasoning. Serve immediately, or cover and refrigerate.

Serves eight.

Cook's note: For an interesting flavor twist, substitute an equal amount of malt vinegar for the cider vinegar.

@Recipe nutrition:Nutrition values per serving: 162 calories (28.5 percent from fat), 5.1 g fat (2.5 g saturated), 23.6 g carbohydrate, 2.4 g fiber, 5 g protein, 117 mg cholesterol, 361 mg sodium.