Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 4. 1 cup per serving.
Recipes
Country-Style Potato Salad
| Nutrition Information | |
| Calories: | 176 |
| Total Fat: | 2.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 414mg |
| Carbohydrates: | 32g |
| Dietary Fiber: | 4.7g |
| Sugars: | 10.6g |
| Protein: | 6.4g |
| Vitamin A: | 309.5iu (6%) |
| Vitamin C: | 23.1mg (38%) |
| Calcium: | 97mg (9%) |
| Iron: | 1.6mg (8%) |
You will have requests for seconds with this delicious potato salad. Don�t tell �em that it contains 4.5 grams of fiber per serving!
3 medium-sized baking potatoes
1 cup celery, chopped
1/2 cup minced onion
1 cup frozen peas
1 Tbsp prepared mustard
1/2 cup lowfat mayonnaise
1/2 cup nonfat plain yogurt
fresh cracked black pepper to taste
Garnish: lettuce and tomato
Directions:
Wash potatoes. Leave skin on and cut into bite-size chunks. Place in pan and cover with water. Bring to a boil, lower to simmer and cook uncovered until potatoes are tender, about 20 minutes. Drain in colander and rinse lightly with cold water.
Meanwhile, put the rest of the ingredients in a large mixing bowl. Drain potatoes well and add to the bowl. Mix well and refrigerate until ready to use.
(Excerpted from Cooking Demo II)
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!