FBD

Crunchy Potato Salad

A lighter, lower-fat potato salad with red potatoes, celery, bell pepper, radishes, and egg whites in a tangy nonfat sour cream and reduced-calorie mayo dressing.

AmericanVegetarianIntermediate35 minBy Northstar

Ingredients

Servings
8
  • 1 0.5 lb red-skinned potatoes
  • 1 cup chopped celery
  • 0.5 cup chopped green bell pepper
  • 0.5 cup julienne-cut radishes
  • 0.5 cup chopped red onion
  • 2 hard-cooked egg whites, chopped
  • 0.5 cup nonfat sour cream
  • 2 cup reduced-calorie mayonnaise
  • 3 tbsp red wine vinegar
  • 0.8 tsp celery seed
  • 0.5 tsp dry mustard
  • 0.3 tsp salt
  • 0.3 tsp freshly ground pepper

Instructions

  1. 1

    Cook potatoes in boiling water until tender; drain. When cool, cut into chunks.

  2. 2

    Combine potato with celery, bell pepper, radishes, onion, and egg whites.

  3. 3

    Whisk together sour cream, mayonnaise, vinegar, celery seed, dry mustard, salt, and pepper.

  4. 4

    Pour dressing over potato mixture; toss gently. Chill before serving.

Tags

saladhealthylow-fatpotato saladlightred potatoesamerican