Garden Potato Salad

recipe
Make Ahead. Serve with Easy Barbecued Chicken or Crispy Oven-Fried Chicken.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 111
Caloriesfromfat 13 %
Fat 1.6 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 21.1 g
Fiber 2.7 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 255 mg
Calcium 0.0 mg

Ingredients

3 medium-size round red potatoes (about 1 pound)
1 cup frozen cut green beans
1 cup frozen whole-kernel corn
1/3 cup chopped red bell pepper
1/3 cup thinly sliced green onions
1/2 cup fat-free sour cream
2 tablespoons light mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin

Preparation

1. Peel potatoes, and cut into cubes. Place potato in saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain and let cool.

2. Place green beans and corn in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until beans are crisp-tender. Drain and let cool.

3. Combine potato, green beans and corn, red bell pepper, and green onions in a bowl. Combine sour cream and remaining 5 ingredients; stir well. Pour sour cream mixture over potato mixture, and toss well. Cover and chill 2 hours.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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