4 pounds white or red potatoes 10 hardboiled eggs, peeled and chopped 1/2 green or red bell pepper, diced 3 ribs celery, chopped 1 cup reduced-fat sour cream 1 cup light mayonnaise 1 tablespoon white vinegar 2 tablespoons nonfat milk 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon black pepper

1. Place potatoes in a large soup pot, cover with water, and bring to a boil over high heat. Cook 25 to 30 minutes, or until fork-tender. Drain and cool slightly.
2. Cut potatoes into chunks and place in a large bowl. Add egg, bell pepper, and celery; set aside.
3. In a medium bowl, combine the remaining ingredients; mix well. Pour sour cream mixture over potatoes and mix until thoroughly combined. Chill 2 to 3 hours before serving.