Sally's Potato Salad Recipe

Sally's Potato Salad Recipe photo by Taste of Home

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Broccoli, cauliflower, green beans and red pepper give traditional potato salad a new twist. It's a fresh-tasting salad that makes a nice addition to all your meals.—Sally Burek, Fentonk, Michigan

This recipe is:

Diabetic Friendly

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Sally's Potato Salad Recipe

Prep: 20 min. + chilling Cook: 20 min.

Yield: 16 Servings

20 20 40

Ingredients

6 medium red potatoes, cubed
1-1/2 cups chopped celery
1-1/2 cups fresh broccoli florets
3/4 cup cut fresh green beans, blanched
1/2 cup fresh cauliflowerets
1/2 cup julienned sweet red pepper
1/4 cup fat-free Italian salad dressing
1/2 cup reduced-fat mayonnaise
2 teaspoons reduced-fat ranch salad dressing mix
1/4 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, in a large bowl, combine the celery, broccoli, beans, cauliflower, red pepper and Italian dressing. Drain potatoes and add to the vegetable mixture.
In a small bowl, combine the mayonnaise, salad dressing mix and pepper; pour over the vegetable mixture and toss to coat. Cover and chill for at least 2 hours. Yield: 16 servings.

Nutritional Analysis: One 1/2-cup serving equals 37 calories, 2 g fat (0 saturated fat), 2 mg cholesterol, 75 mg sodium, 4 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Sally's Potato Salad in Taste of Home June/July 1996, p44