Crunchy Potato Salad


Crunchy Potato Salad   (by EZ-Sweetz®)


1-1/2 pounds 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
4 drops EZ-Sweetz
3/4 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon each: salt and freshly ground pepper


1. Cook the potatoes in a pot of boiling water until tender, then cut into chunks and transfer to a bowl. Add the celery, bell pepper, radishes, onion and egg whites.

2. In a small bowl, combine the remaining ingredients; add to the potato mixture and toss until blended.

3. Cover and refrigerate until chilled for the flavors to blend. Stir well before serving. Makes 6 cups.