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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)
- Servings Per Recipe 8,
- Calories 108,
- Protein (gm) 3,
- Carbohydrate (gm) 18,
- Fat, total (gm) 3,
- Cholesterol (mg) 5,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 179,
- Vegetables () 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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