Potato Salad w/ a Crunch Recipe

Ingredients:

1/2 lb of potatoes (red)
1 c of celery; chopped
1/2 c of bell pepper (green); chopped
1/2 c of radish; julienned
1/2 c of onion (red); chopped
2 hard-boiled eggs (large); whites chopped
2 c of mayonnaise (low-calorie)
1/2 c of sour cream (nonfat)
3 tbps of red wine vinegar
1 tbps of butter flavor granules (preferably “Butter Buds Sprinkles”)
2 small sachets of granulated sugar substitute (preferably “Sweet’N Low”)
3/4 tsp of celery seed
1/2 tsp of mustard (dry)
1/4 tsp of salt
1/4 tsp of black pepper (freshly ground)

Directions:

Plunge potatoes into a large saucepan of lightly salted boiling water ’til it is soft but firm. Drain potatoes once cooked, and let it cool.

Cut potatoes into 1/2-inch cubes; and then transfer it to a large mixing bowl. Mix the green bell peppers, celery, radish, egg whites, and onions together with it; and then toss well.

To make the dressing, mix the following altogether in a medium-sized bowl – mayonnaise, sour cream, red wine vinegar, butter flavor granules, sugar substitute; as well as a dash of salt and ground black pepper.

Whisk well and pour over the potato mixture. Toss well ’til ingredients are coated evenly.

Wrap it with cling film and chill prior to serving.

>> Potato Salad w/ a Crunch Recipe