Crunchy Potato Salad

70 Calories Surprise Me!

Nutrition Facts

Serving Size: 1/2 cup  
Amount Per Serving
Calories70Total Fat1 g
Saturated Fat0 gCholesterol0 mg
Total Carbs13 gProtein3 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.