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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
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This is a deliciously creamy yet low-fat potato salad. The french dressing plus the mayo and yogurt adds some tang and colour to the salad. I have never felt the need to add any salt to this recipe. Plan ahead, this salad needs 2x4 hours chill time. NOTE: If you choose to use the whole eggs instead of egg whites the fat content of this salad will increase. It is also nice to use the 3 or 4 egg whites and then use one sliced whole egg as a decorative topping. 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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