LOW-FAT POTATO SALAD
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.
Provided by LUv 2 BaKE
Categories Potato
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 279.6, Fat 9.9, SaturatedFat 1.1, Cholesterol 5.6, Sodium 1388.2, Carbohydrate 39.8, Fiber 7.5, Sugar 6.3, Protein 10.5
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