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Garden Potato Salad

Yield 6 servings (serving size: 2/3 cup)
Make Ahead. Serve with Easy Barbecued Chicken or Crispy Oven-Fried Chicken.

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

Nutrition 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

How to Make It

  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.

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