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Crunchy Potato Salad
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−1/2 pounds red−skinned potatoes
cup chopped celery
/2 cup chopped green bell pepper
/2 cup julienne−cut radishes (approximately 6 radishes)
/2 cup chopped red onion
large hard−cooked egg whites, chopped
/2 cup nonfat sour cream
cups reduced−calorie mayonnaise
tablespoons red wine vinegar
tablespoon Butter Buds Sprinkles
packets Sweet'N Low granulated sugar substitute
/4 teaspoon celery seed
/2 teaspoon dry mustard
/4 teaspoon each: salt and freshly ground pepper
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. Cook the potatoes in a large pot of boiling water until tender;
drain.
. When cool enough to handle, cut into chunks and transfer to a large
bowl. Add the celery, bell pepper, radishes, onion and egg whites.
. In a small bowl, combine the remaining ingredients; add to the
potato mixture and toss until well blended.
. Cover and refrigerate several hours for the flavors to blend. Stir
well before serving. This salad will keep several days in the
refrigerator. Makes 6 cups.
Per Serving (1/2 cup): 70 calories, 3 g protein, 13 g carbohydrate,
1 g fat, 0 g saturated fat, 0 mg cholesterol, 70 mg sodium
Diabetic Exchange: 1 starch/bread exchange
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Crunchy Potato Salad
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