Confetti Potato Salad
Recipe from Better Homes and Gardens

Remember this low-calorie salad when fresh green beans are at their peak. The reduced-calorie ranch salad dressing makes this a good choice for anyone watching their weight. Ideal for diabetics too.


Confetti Potato Salad

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Servings: 8 servings
Prep Time: 30 mins
Total Time: 4 hrs 30 mins
Related Categories: Broccoli, Green Beans, Low Calorie, Low Fat, Low Sodium, Potato Salad, Red Potatoes, Red Potato Salad
 
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Ingredients
  • 1-1/2  pounds
    round red potatoes
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  • 1  cup
    fresh green beans, cut into 2-inch-long pieces
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  • 2  cups
    broccoli and/or cauliflower florets
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  • 1/2  cup
    coarsely shredded carrot
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  • 1/2  cup
    bottled reduced-calorie ranch salad dressing
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  • 1/4  teaspoon
    ground black pepper
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  •  
    Fat-free milk (optional)
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Directions
1.
Cut potatoes into 1/2-inch cubes. Place potatoes in a large saucepan; add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
2.
In a small saucepan, bring about 2 cups water to boiling. Add green beans; return to boiling. Cover and cook for 3 minutes. Drain; rinse with cold water.
3.
In a very large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency. Makes 8 servings.
Nutrition information
Calories 108, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 179 mg, Carbohydrate 18 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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