Low-Fat Potato Salad

Low-Fat Potato Salad

Time: 8 hrs 25 mins

Ingredients

• 6 -8 medium potatoes, unpeeled, cooked and cooled slightly
• 1/4 cup low-fat French dressing (the bottled kind)
• 1 cup celery, chopped
• 1/2 cup dill pickles, chopped
• 1/2 cup red pepper, chopped
• 1/4 cup green onion, finely chopped
• 1/2 cup radish, thinly sliced
• 1/2 cup light mayonnaise
• 1/2 cup plain fat-free yogurt
• 1 tablespoon prepared mustard
• 2 teaspoons lemon juice
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon fresh ground pepper
• 4 hard-cooked egg white or 3 whole hardboiled egg

Directions

• 1 Peel warm potatoes; cut into cubes.
• 2 Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
• 3 After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
• 4 In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
• 5 Pour dressing over salad; toss; stir in egg whites.
• 6 Cover salad and refrigerate at least 4 hours or overnight.
• 7 Before serving, if desired, sprinkle with paprika.

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