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Low-Fat Potato Salad

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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.”
READY IN:
8hrs 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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