Low-Fat Potato Salad

• 6 -8 medium potatoes, unpeeled, cooked and cooled slightly
• 1/4 cup low-fat French dressing (the bottled kind)
• 1 cup celery, chopped
• 1/2 cup dill pickle, chopped
• 1/2 cup red pepper, chopped
• 1/4 cup green onion, finely chopped
• 1/2 cup radish, thinly sliced
• 1/2 cup light mayonnaise
• 1/2 cup plain fat-free yogurt
• 1 tablespoon prepared mustard
• 2 teaspoons lemon juice
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon fresh ground pepper
• 4 hard-cooked egg white or 3 whole hardboiled egg

1. Peel warm potatoes; cut into cubes.
2. Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
3. After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
4. In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
5. Pour dressing over salad; toss; stir in egg whites.
6. Cover salad and refrigerate at least 4 hours or overnight.
7. Before serving, if desired, sprinkle with paprika.

potatoes, lowfat, celery, dill pickle, red pepper, green onion, radish, light mayonnaise, yogurt, mustard, lemon juice, salt, fresh ground pepper, egg

Taken from www.food.com/recipe/low-fat-potato-salad-136490 (may not work)