Farm Stand Potato Salad

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

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Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 29%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 19.8g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 204mg
  • Calcium: 29mg

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

  1. To prepare dressing, combine first 6 ingredients, stirring with a whisk.
  2. 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.
  3. 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.
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