Crunchy Potato Salad

70 Cal

Nutritional Facts

Serving Size: 1/2 cup

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	70 Cal	Calories from Fat	1 g
Total Fat	1 g	Saturated Fat	0 g
Cholesterol	0 mg	Sodium	-
Total Carbs	13 g	Dietary Fiber	-
Sugars	-	Protein	3 g

1/4 teaspoon each: salt and freshly ground pepper, 1/2 teaspoon dry mustard, 3/4 teaspoon celery seed, 2 packets Sweet’N Low zero calorie sweetener, 1 tablespoon Butter Buds Sprinkles, 3 tablespoons red wine vinegar, 2 cups reduced-calorie mayonnaise, 1/2 cup nonfat sour cream, 2 large hard-cooked egg whites, chopped, 1/2 cup chopped red onion, 1/2 cup julienne-cut radishes (approximately 6 radishes), 1/2 cup chopped green bell pepper, 1 cup chopped celery, 1-1/2 pounds red-skinned potatoes

1. Cook the potatoes in a large pot of boiling water until tender; drain. 2. When cool enough to handle, cut into chunks and transfer to a large bowl. Add the celery, bell pepper, radishes, onion and egg whites. 3. In a small bowl, combine the remaining ingredients; add to the potato mixture and toss until well blended. 4. Cover and refrigerate several hours for the flavors to blend. Stir well before serving. 5. This salad will keep several days in the refrigerator. Makes 6 cups. Tip: Fresh lemon juice will take away onion scent from hands.