Directions:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
- Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add the green pepper, onion, pickles, seasoning blend and pepper.
- In a small bowl, combine the mayonnaise, salad dressing, mustard and egg whites. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.93 Kcal (569 kJ) | ||
| Calories from fat | 10.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 2% | |
|---|---|---|---|
| Cholesterol | 2.88mg | 1% | |
| Sodium | 411.51mg | 17% | |
| Potassium | 660.39mg | 14% | |
| Total Carbs | 28.67g | 10% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 3.97g | 8% | |
| Vitamin C | 23.5mg | 39% | |
| Iron | 1.4mg | 8% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 62.96 Kcal (264 kJ) | ||
| Calories from fat | 4.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.52g | 2% | |
|---|---|---|---|
| Cholesterol | 1.33mg | 1% | |
| Sodium | 190.61mg | 17% | |
| Potassium | 305.89mg | 14% | |
| Total Carbs | 13.28g | 10% | |
| Sugars | 2.68g | 23% | |
| Dietary Fiber | 1.81g | 16% | |
| Protein | 1.84g | 8% | |
| Vitamin C | 10.9mg | 39% | |
| Iron | 0.6mg | 8% | |
| Calcium | 11.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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