Ingredients

• 6 medium red potatoes, unpeeled
• 1/2 cup reduced-fat sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon lemon zest
• Juice of 1/2 lemon
• 1 cup chopped celery
• 1/2 cup frozen peas, cooked according to package directions
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup diced pimento pepper
• 1/4 cup chopped red bell pepper
• 2 hard-boiled eggs, chopped
• 1/4 cup chopped green onion tops
• 1 teaspoon salt

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Instructions

1. Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, 10 to 15 minutes. Let cool just to the touch, and then cut into bite-size cubes. Mix together the mayonnaise, Dijon, lemon pepper seasoning, lemon zest and lemon juice in a large bowl.
2. Mix together the celery, peas, parsley, pimento, bell pepper and eggs in a separate bowl. Add in the dressing and potatoes, stir together, and top with green onions and salt. Serve at room temperature.