Crunchy Potato Salad

Skip the chips! This low-calorie potato salad is loaded with vegetables and is a great side dish for sandwiches.

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4.0 by 4 people

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  • Makes: 4 servings
  • Serving Size: 1/2 cup
  • Makes: 4 (1/2 cup) servings
  • Prep: 15 mins
  • Chill: 2 hrs to 48 hrs
  • Cook: 20 mins

Crunchy Potato Salad

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.
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Nutrition Facts (Crunchy Potato Salad)

  • Per serving:
  • 97 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 5 mg chol. ,
  • 129 mg sodium ,
  • 13 g carb. ,
  • 2 g fiber ,
  • 1 g pro.
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4 Ratings

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