Confetti Potato Salad

Remember this low-calorie salad when fresh green beans are at their peak. The reduced-calorie ranch salad dressing makes this a good choice for anyone watching their weight.

Confetti Potato Salad
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9 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
30 mins
Chill:
4 hrs to 24 hrs
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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

(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
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