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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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No matter which recipe I tried, my potato salad always turned out bland. So I came up with this creamy version that has plenty of pizzazz. It's so tangy and flavorful, you wouldn't realize it calls for fat-free honey-Dijon salad dressing. It's a favorite at picnics. Ingredients:
2-1/4 pounds small red potatoes |
3 tablespoons vinegar |
3/4 cup chopped green pepper |
1 small onion, chopped |
5 tablespoons chopped dill pickles |
1 teaspoon salt-free seasoning blend |
1/4 teaspoon pepper |
1 cup fat-free mayonnaise |
1/3 cup fat-free honey-dijon salad dressing |
2 tablespoons dijon mustard |
2 hard-cooked egg whites, chopped |
Directions:
1. 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.
2. Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add the green pepper, onion, pickles, seasoning blend and pepper.
3. 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.
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