Crunchy potato salad
Crunchy potato salad recipe in the salad category
Recipe ingredients:
- 1-1/2 pounds red-skinned potatoes
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup julienne-cut radishes (approximately 6 radishes)
- 1/2 cup chopped red onion
- 2 large hard-cooked egg whites, chopped
- 1/2 cup nonfat sour cream
- 2 cups reduced-calorie mayonnaise
- 3 tablespoons red wine vinegar
- 1 tablespoon Butter Buds Sprinkles
- 2 packets Sweet N Low granulated sugar substitute
- 3/4 teaspoon celery seed
- 1/2 teaspoon dry mustard
- 1/4 teaspoon each: salt and freshly ground pepper
Recipe method:
- 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.
Tags: crunchy, potato, recipe, salad, recipes, cooking