Confetti Potato Salad
pounds round red potatoes
cup fresh green beans, cut into 2-inch-long pieces
cups broccoli and/or cauliflower florets
cup coarsely shredded carrot
cup bottled reduced-calorie ranch salad dressing
teaspoon ground black pepper
Fat-free milk (optional)
- 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.
- 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.
- 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(Confetti Potato Salad)
- Per serving:
- 108 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 5 mg chol.,
- 179 mg sodium,
- 18 g carb.,
- 3 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet