• 3 Ratings

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

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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
  • 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

97 calories; 5 g total fat; 1 g saturated fat; 5 mg cholesterol; 129 mg sodium. 13 g carbohydrates; 2 g fiber; 1 g protein; 6754 IU vitamin a; 25 mg vitamin c; 10 mg calcium; 1 mg iron;

Reviews

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0