Crunchy Potato Salad

1−1/2 pounds red−skinned potatoes
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup julienne−cut radishes (approximately 6 radishes)
1/2 cup chopped red onion
2 large hard−cooked egg whites, chopped
1/2 cup nonfat sour cream
2 cups reduced−calorie mayonnaise
3 tablespoons red wine vinegar
1 tablespoon Butter Buds Sprinkles
2 packets Sweet'N Low granulated sugar substitute
3/4 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon each: salt and freshly ground pepper

1. Cook the potatoes in a large pot of boiling water until tender;
2. When cool enough to handle, cut into chunks and transfer to a large
bowl. Add the celery, bell pepper, radishes, onion and egg whites.
3. In a small bowl, combine the remaining ingredients; add to the
potato mixture and toss until well blended.
4. Cover and refrigerate several hours for the flavors to blend. Stir
well before serving. This salad will keep several days in the
refrigerator. Makes 6 cups.
Per Serving (1/2 cup): 70 calories, 3 g protein, 13 g carbohydrate,
1 g fat, 0 g saturated fat, 0 mg cholesterol, 70 mg sodium
Diabetic Exchange: 1 starch/bread exchange