Jalapeno Potato Salad

Ingredients

• 1 teaspoon dijon mustard 
• 0.1 teaspoon dillweed dried
• 1 tablespoon cilantro leaves fresh minced
• 1 tablespoon green onions finely chopped
• 2 teaspoons bell pepper green finely chopped
• 1 teaspoon jalapeno minced
• 2 tablespoons cup heavy whipping cream sour low-fat
• 1 tablespoon mayonnaise reduced-calorie
• 0.3 teaspoon pepper 
• 6 ounces round potatoes red
• 1 tablespoon radishes finely chopped
• 0.1 teaspoon salt 

Equipment

• bowl

Directions

1. Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Dice potatoes, and place in a medium bowl.
2. Combine radish and remaining ingredients in a small bowl, stirring well.
3. Spoon sour cream mixture over potato, and toss gently. Cover and chill thoroughly.