Enhance basic potato salad with the addition of fresh produce such as bell peppers, sugar snap peas, and broccoli.

Barbara Lauterbach
Recipe by Cooking Light July 2002

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

120 calories; calories from fat 29%; fat 3.8g; saturated fat 0.5g; mono fat 2.6g; poly fat 0.4g; protein 3.1g; carbohydrates 19.8g; fiber 2.6g; cholesterol 0mg; iron 1.9mg; sodium 204mg; calcium 29mg.
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