Mock Sour Cream Potato Salad

Potato and pasta salads, those tasty summer side dishes everyone loves, are usually loaded with fat and calories. Mayonnaise, sour cream, and bacon are a few of the high fat culprits. The following recipe is our rehabbed versions of a traditional favorite.

8 medium potatoes 1/3 cup low-fat Italian salad dressing 3/4 cup chopped celery 1/3 cup chopped green onions 5 hard cooked egg whites, chopped 2 hard cooked egg yolks, masked 3/4 cup nonfat plain yogurt, drained to 1/2 cup 1 cup low-fat mayonnaise 2 teaspoons Dijon mustard 2 teaspoons celery seed 1/2 teaspoon salt 1 - 2 teaspoons sugar (optional)

Boil potatoes until done; drain. Cube hot potatoes; put in large bowl. Pour salad dressing over potatoes; gently stir to mix. Let stand until cool, stirring occasionally. Add celery, onions, and egg whites to potatoes. In small bowl, combine mashed egg yolks with mayonnaise, drained yogurt, celery seed, salt, and sugar. Add mayonnaise mixture to potato mixture; stir gently until well mixed. Refrigerate at least 2 hours.