Vegetable Potato Salad

Vegetable Potato Salad

(serves 4)
1 pound red or white potatoes, peeled
¼ cup diced celery
¼ cup diced green peppers
¼ cup diced red peppers
1 ½ teaspoons basil
3 tablespoons sour cream
1/3 cup low-fat Italian dressing
2 teaspoons mustard
2 teaspoons brown sugar
½ teaspoon seasoned salt
¼ teaspoon freshly ground pepper
paprika and fresh herbs, optional

Cut potatoes into 1 ½- 2 inch cubes. Cook potatoes in a large pot until tender, about 10 minutes. Do not overcook.

Drain the potatoes and let them cool.

In a large bowl, combine the potatoes, celery, green and red peppers and basil.

In a small bowl, stir together sour cream, Italian dressing, mustard, seasoned salt, brown sugar, and pepper. Pour the dressing over the potatoes and toss gently until thoroughly coated. Refrigerate at least 4 hours to blend flavors and chill. Sprinkle with paprika and garnish with fresh herbs.