Low-Fat Potato Salad

Ingredients

• 6-8 medium potatoes, unpeeled, cooked and cooled slightly
• 1/4 cup low-fat French dressing (the bottled kind)
• 1 cup celery, chopped
• 1/2 cup dill pickles, chopped
• 1/2 cup red pepper, chopped
• 1/4 cup green onion, finely chopped
• 1/2 cup radish, thinly sliced
• 1/2 cup light mayonnaise
• 1/2 cup plain fat-free yogurt
• 1 tablespoon prepared mustard
• 2 teaspoons lemon juice
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon fresh ground pepper
• 4 hard-cooked egg white or 3 whole hardboiled egg

Directions

1. 1

   Peel warm potatoes; cut into cubes.

2. 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. 3

   After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.

4. 4

   In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.

5. 5

   Pour dressing over salad; toss; stir in egg whites.

6. 6

   Cover salad and refrigerate at least 4 hours or overnight.

7. 7

   Before serving, if desired, sprinkle with paprika.