Crunchy Potato Salad
Skip the chips! This low calorie potato salad is loaded with vegetables; a great side dish for sandwiches.
Ingredients
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1 medium potato
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1/4 cup light mayonnaise dressing or salad dressing
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1/2 teaspoon prepared mustard
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3/4 cup shredded carrots
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1/4 cup finely chopped red sweet pepper
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2 tablespoons sliced green onion (1)
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1 tablespoon sweet pickle relish
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Sweet pickle slices (optional)
Directions
1.
In a small saucepan cook potato, covered, in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Peel and cube potato.
2.
Meanwhile, for dressing, in a medium bowl stir together mayonnaise dressing and mustard. Add potato, carrots, sweet pepper, onion, and relish to dressing. Toss lightly to coat. Cover and chill for 2 to 48 hours.
3.
Spoon into 4 containers; cover tightly. Pack in insulated containers with ice packs. If desired, serve with pickle slices. Makes 4 (1/2-cup) servings.
Nutrition information
Calories 97, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 129 mg, Carbohydrate 13 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 43%, Calcium 1%, Iron 3%. Exchanges: Vegetable .5, Starch .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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