Sally’s Potato Salad

Name: Sally's Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 servings.
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

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

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.

Nutrition 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.

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