• 3 Ratings

Count on lower calories in this potato salad; it has a vinaigrette-based dressing.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large skillet cook potatoes in hot oil over medium heat about 15 minutes, or until tender and brown on all sides, turning occasionally. Spoon potatoes into serving bowl. Sprinkle with the salt and pepper.

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  • To same skillet add summer squash. Cook and stir over medium heat for 3 to 5 minutes or until just tender. Add to the potatoes in the serving bowl.

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  • Pour vinaigrette dressing over potatoes and summer squash. Add sweet pepper, tomatoes, parsley, and thyme. Toss gently to mix. Cool.

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  • Cover and chill for 4 to 24 hours, stirring salad occasionally. Top with thyme sprigs, if desired. Makes 6 side-dish servings.

Nutrition Facts

172 calories; 12 g total fat; 2 g saturated fat; 0 mg cholesterol; 103 mg sodium. 15 g carbohydrates; 3 g fiber; 3 g protein; 113 RE vitamin a; 43 mg vitamin c; 20 mg calcium; 1 mg iron;

Reviews

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