Farm Stand Potato Salad

Farm Stand Potato Salad Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Enhance basic potato salad with the addition of fresh produce such as bell peppers, sugar snap peas, and broccoli.

 

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 120
Caloriesfromfat 29 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 3.1 g
Carbohydrate 19.8 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 204 mg
Calcium 29 mg

Ingredients

Dressing:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon country-style Dijon mustard
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon celery seeds
Salad:
1 3/4 pounds fingerling potatoes
1 cup sugar snap peas, trimmed
1 cup broccoli florets
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced yellow bell pepper
1/4 cup chopped green onions

Preparation

To prepare dressing, combine first 6 ingredients, stirring with a whisk.

To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain.

Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.

Barbara Lauterbach,

Cooking Light

July 2002
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