By Dianne Bunis

Every family has a signature potato salad for summer celebrations. This year, try a lighter, healthier version that omits mayo and eggs but is still rich with flavor. Happy Fourth of July!

INGREDIENTS

2 tablespoons light sour cream

1/4 cup apple cider vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teaspoon Dijon mustard

1-1/2 pounds petite potatoes (red and brown), washed

1/4 cup celery, chopped

1/4 cup red onion, finely chopped

1/4 cup fresh chives, finely chopped

Sea salt, freshly ground pepper, paprika

PREPARATION

1. Add potatoes to a pot, cover with cold water, add a sprinkle of salt and bring to boil. Boil for 20 minutes, until tender and easily pierced with a knife.

2. Drain water and let potatoes cool to room temperature. When cool, smash each on a cutting board with the palm of your hand (or masher), leaving chunks and place in a large bowl.

3. Add celery and onion.

4. In a small bowl, whisk together sour cream, vinegar, oil and mustard, salt and pepper, pour onto potato mixture. Gently stir to combine, then spoon into a serving container.

5. Add more chives and top it off with a sprinkle of paprika. Keep chilled in refrigerator. Pack in a cooler to take on your picnic.