Sally's Potato Salad Recipe
Sally's Potato Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 20 min.

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

Nutritional Facts

1/2 cup: 74 calories, 3g fat (0 saturated fat), 2mg cholesterol, 105mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. Meanwhile, in a large bowl, combine the celery, broccoli, beans, cauliflower, red pepper and Italian dressing. Drain potatoes and add to the vegetable mixture.
  3. 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.
Originally published as Sally's Potato Salad in Taste of Home June/July 1996, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSally's Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review