Marinated Potato Salad
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2 cups hot cooked red potatoes, cubed or sliced
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1/3 cup low-calorie Italian salad dressing
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1/2 cup celery, cut on bias
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1/2 cup red onion, sliced thin
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1/4 cup radishes, sliced
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2 tablespoons green pepper, chopped
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1-1/2 cups lightly cooked broccoli, roughly chopped
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1/2 teaspoon salt
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1/4 teaspoon dried dill weed
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In large bowl pour dressing over hot cooked potatoes. Mix gently to coat. Cover and marinate in refrigerator for at least 2 hours.
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Add celery, onion, radishes, green pepper, broccoli, salt and dill weed. Toss gently to combine.
Yields 6 servings.
| Nutrition Facts Servings per recipe: 6..................... |
| Amount Per Serving |
| Calories 677.......................... Calories from fat 9 |
| ............................................................
%
Daily Value Total Fat 1g ........................ 81 4 2% ......... Saturated Fat trace 1% Cholesterol 1mg.....3 0% Sodium 302mg........ n 13% Carbohydrate 12g............ 4% ............Dietary Fiber 2g........ 8% Protein 2g................................................ 4% Vitamin A: 8% Vitamin C: 59% Folacin: 7% Calcium: 2%......... Iron: 4% Potassium: 12% |
Source: Modified from original source: PBH/Prince Island Potato Board via about produce.com
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu