Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.25 Kcal (1085 kJ) | ||
| Calories from fat | 73.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.19g | 13% | |
|---|---|---|---|
| Cholesterol | 2.69mg | 1% | |
| Sodium | 467.1mg | 19% | |
| Potassium | 700.73mg | 15% | |
| Total Carbs | 40.15g | 13% | |
| Sugars | 16.84g | 67% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 6.13g | 12% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 1.6mg | 9% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 103.22 Kcal (432 kJ) | ||
| Calories from fat | 29.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 13% | |
|---|---|---|---|
| Cholesterol | 1.07mg | 1% | |
| Sodium | 185.98mg | 19% | |
| Potassium | 279mg | 15% | |
| Total Carbs | 15.99g | 13% | |
| Sugars | 6.7g | 67% | |
| Dietary Fiber | 1.55g | 16% | |
| Protein | 2.44g | 12% | |
| Vitamin C | 11.2mg | 47% | |
| Vitamin A | 0.6mg | 51% | |
| Iron | 0.6mg | 9% | |
| Calcium | 29.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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