Instructions: Place potatoes in a saucepan, and cover with water; bring to boil. Cover reduce heat and simmer 20 minutes, or until tender, drain, place in pan of ice water to stop cooking. Peel potatoes and cut into cubes.

Mix cubed potatoes, vinegar, seasoned salt, and pepper in a large bowl; toss well. Add the celery, peas, chopped eggs, onions and toss gently. Meanwhile mix mayonnaise, sour cream, buttermilk and mustard in small bowl, stir well until well mixed.

Pour the mayonnaise mixture over the vegetables and toss gently, make sure all the vegetables are well coated with the mixture. Cover and chill at least 2 hours.

Serves 8

Serving Ideas : Good to take on picnic but make sure kept very cool in a coo

This salad came about because I needed to lower the calories in my Mothers old recipe, so I took several Weight Watchers recipe, took the good parts of my Moms and came up with this one.

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