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Crunchy Potato Salad

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

3.5 by 3 people
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  • 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

Crunchy Potato Salad



  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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