Crunchy Potato Salad

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

Crunchy Potato Salad + enlarge image
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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Serving Size:
1/2 cup
Yields:
4 (1/2 cup) servings
Prep:
15 mins
Chill:
2 hrs to 48 hrs
Cook:
20 mins
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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
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)
    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
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