Crunchy Potato Salad
Instructions:
- 1−1/2 pounds red skinned potatoes
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup julienne cut radishes (approximately 6 radishes)
- 1/2 cup chopped red onion
- 2 large hard cooked egg whites, chopped
- 1/2 cup nonfat sour cream
- 2 cups reduced calorie mayonnaise
- 3 tablespoons red wine vinegar
- 1 tablespoon Butter Buds Sprinkles
- 2 packets Sweet and Low granulated sugar substitute
- 3/4 teaspoon celery seed
- 1/2 teaspoon dry mustard
- 1/4 teaspoon each: salt and freshly ground pepper
- Cook the potatoes in a large pot of boiling water until tender; drain.
- When cool enough to handle, cut into chunks and transfer to a large bowl. Add the celery, bell pepper, radishes, onion and egg whites.
- In a small bowl, combine the remaining ingredients; add to the potato mixture and toss until well blended.
- Cover and refrigerate several hours for the flavors to blend. Stir well before serving. This salad will keep several days in the refrigerator.
- Makes 6 cups.
- Per Serving (1/2 cup): 70 calories, 3 g protein, 13 g carbohydrate, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 70 mg sodium