Recipe by LUv 2 BaKE
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.
Top Review by jgrit
I followed the recipe exactly except for leaving out the radishes since our son does not like radishes. This was excellent. My husband is addicted to potatoe salad so I thought I would find a healthier version of his favorite high fat salad. He loves this one just as much and our son loves it too. Thank you for posting this wonderful healthier recipe!
- 6-8 medium potatoes, unpeeled, cooked and cooled slightly
- 59.14 ml low-fat French dressing (the bottled kind)
- 236.59 ml celery, chopped
- 118.29 ml dill pickle, chopped
- 118.29 ml red pepper, chopped
- 59.14 ml green onion, finely chopped
- 118.29 ml radish, thinly sliced
- 118.29 ml light mayonnaise
- 118.29 ml plain fat-free yogurt
- 14.79 ml prepared mustard
- 9.85 ml lemon juice
- 2.46 ml salt (optional)
- 2.46 ml fresh ground pepper
- 4 hard-cooked egg white or 3 whole hardboiled egg
Directions See How It's Made
- Peel warm potatoes; cut into cubes.
- Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
- After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
- In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
- Pour dressing over salad; toss; stir in egg whites.
- Cover salad and refrigerate at least 4 hours or overnight.
- Before serving, if desired, sprinkle with paprika.