Crunchy potato salad recipe

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.

Other salad recipes:

• Curried spinach salad recipe
• Deli potato salad recipe
• Eggplant tomato salad recipe
• El torito mexican caesar salad recipe
• Fruit and nut slaw recipe

Crunchy potato salad recipe