Crunchy Potato Salad
cup light mayonnaise dressing or salad dressing
teaspoon prepared mustard
cup shredded carrots
cup finely chopped red sweet pepper
tablespoons sliced green onion (1)
tablespoon sweet pickle relish
Sweet pickle slices (optional)
- In a small saucepan cook potato, covered, in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Peel and cube potato.
- Meanwhile, for dressing, in a medium bowl stir together mayonnaise dressing and mustard. Add potato, carrots, sweet pepper, onion, and relish to dressing. Toss lightly to coat. Cover and chill for 2 to 48 hours.
- Spoon into 4 containers; cover tightly. Pack in insulated containers with ice packs. If desired, serve with pickle slices. Makes 4 (1/2-cup) servings.
Nutrition Facts(Crunchy Potato Salad)
- Per serving:
- 97 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 5 mg chol.,
- 129 mg sodium,
- 13 g carb.,
- 2 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet