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Recipe of the Day
Blue Cornbread Donut Stuffed with Andouille Sausage and Peppers
It's donuts for dinner with this hearty recipe.
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Recipes
Yield: Serves 8. Each serving: 1 cup.
Recipes
Mom's Potato Salad
| Nutrition Information | |
| Calories: | 148 |
| Total Fat: | 2g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 310mg |
| Carbohydrates: | 28g |
| Dietary Fiber: | 3g |
| Sugars: | 7.4g |
| Protein: | 3.5g |
| Vitamin A: | 1572.3iu (31%) |
| Vitamin C: | 23.9mg (39%) |
| Calcium: | 23mg (2%) |
| Iron: | 1.2mg (6%) |
2 lb baking potatoes (about 5 medium-sized potatoes), cut into chunks
1/2 cup onion, diced
1 cup frozen peas and carrots, defrosted
1 cup diced celery
1 cup lowfat mayonnaise
1 tsp garlic powder
black pepper, to taste
Directions:
Cook potatoes in boiling water until tender; drain in colander and allow to cool. Place all ingredients in large mixing bowl and mix well. Refrigerate until ready to serve.
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