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Confetti Potato Salad

Rated :  Not yet rated
Makes: 8 servings
Prep: 30 minutes
Chill: 4 to 24 hours
 
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Confetti Potato Salad

Ingredients

  • 1-1/2  pounds round red potatoes
  • 1  cup fresh green beans, cut into 2-inch-long pieces
  • 2  cups broccoli and/or cauliflower florets
  • 1/2  cup coarsely shredded carrot
  • 1/2  cup bottled reduced-calorie ranch salad dressing
  • 1/4  teaspoon ground black pepper
  •   Fat-free milk (optional)

Directions

1. Cut potatoes into 1/2-inch cubes. Place potatoes in a large saucepan; add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.

2. In a small saucepan, bring about 2 cups water to boiling. Add green beans; return to boiling. Cover and cook for 3 minutes. Drain; rinse with cold water.

3. In a very large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8 servings
  • Calories 108,
  • Total Fat (g) 3,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 5,
  • Sodium (mg) 179,
  • Carbohydrate (g) 18,
  • Fiber (g) 3,
  • Protein (g) 3,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Starch (d.e.) 1,
  • Vegetables (d.e.) .5,
  • Fat (d.e.) .5,
  • Percent Daily Values are based on a 2,000 calorie diet

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