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Sally's Potato Salad

 Sally's Potato Salad
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
16 ServingsPrep: 20 min. + chilling Cook: 20 min.


  • 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


  • 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 Facts: One 1/2-cup serving equals 37 calories, 2 g fat (0 saturated fat), 2 mg cholesterol, 75 mg sodium,

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Sally's Potato Salad (continued)

Nutritional Facts: 4 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.