Ingredients
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6 -8 medium potatoes, unpeeled, cooked and cooled slightly
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1 cup celery, chopped
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1/2 cup dill pickle, chopped
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1/2 cup red pepper, chopped
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1/2 cup light mayonnaise
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1/2 cup plain fat-free yogurt
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1 tablespoon prepared mustard
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2 teaspoons lemon juice
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1/2 teaspoon salt
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4 hard-cooked egg white or 3 whole hardboiled egg
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1/2 teaspoon fresh ground pepper
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1/4 cup green onion, finely chopped
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1/2 cup radish, thinly sliced
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1/4 cup low-fat French dressing (the bottled kind)
Instructions
- Peel warm potatoes; cut into cubes.
- Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
- After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
- In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
- Pour dressing over salad; toss; stir in egg whites.
- Cover salad and refrigerate at least 4 hours or overnight.
- Before serving, if desired, sprinkle with paprika.