Dressing the hot potatoes with a splash of vinegar ensures the salad has flavor throughout. Sweet red bell peppers and sugar snap peas lend color and improve the nutritional profile. This dish can be made eight hours ahead and chilled.

Jennifer Martinkus
Recipe by Cooking Light July 2006

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Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender; drain. Place potatoes in a large bowl. Add 2 tablespoons white wine vinegar, and toss gently. Cool completely.

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  • Chop egg whites (reserve yolks for another use); set aside.

  • Combine remaining 2 teaspoons vinegar, mayonnaise, and next 5 ingredients (through salt) in a small bowl; stir with a whisk. Add vinegar mixture, egg whites, red onion, and remaining ingredients to potato mixture, stirring gently to coat.

Nutrition Facts

169 calories; calories from fat 11%; fat 2.1g; saturated fat 0.8g; mono fat 0.6g; poly fat 0.6g; protein 5.2g; carbohydrates 33.1g; fiber 3.4g; cholesterol 3mg; iron 1.5mg; sodium 334mg; calcium 43mg.
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