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Crunchy Potato Salad
Ingredients
-
1
medium potato
-
1/4
cup light mayonnaise dressing or salad dressing
-
1/2
teaspoon prepared mustard
-
3/4
cup shredded carrots
-
1/4
cup finely chopped red sweet pepper
-
2
tablespoons sliced green onion (1)
-
1
tablespoon sweet pickle relish
-
Sweet pickle slices (optional)
Directions
1. 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.
2. 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.
3. 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)
- Servings Per Recipe 4,
- Calories 97,
- Protein (gm) 1,
- Carbohydrate (gm) 13,
- Fat, total (gm) 5,
- Cholesterol (mg) 5,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 6754,
- Vitamin C (mg) 25,
- Sodium (mg) 129,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Vegetables () 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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