All American Potato Salad Low Cholesterol

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)

Preparation

Place the potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender; drain. Place potatoes in a large bowl. Add 2 tablespoons white wine vinegar, and toss gently. Cool completely. Chop egg whites (reserve yolks for another use); set aside. Combine remaining 2 teaspoons vinegar, mayonnaise, and next 5 ingredients (through salt) in a small bowl; stir with a whisk. Add vinegar mixture, egg whites, red onion, and remaining ingredients to potato mixture, stirring gently to coat.