Low-Fat Potato Salad - cooking recipe

Ingredients

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

Preparation

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.