On-the-Light-Side Potato Salad

150 6 servings, 3/4 cup (175 mL) each
Recipe By
5
(6) 5 Reviews
Prep Time
30
min.
Total Time
2
hr.
30
min.
Servings

6 servings, 3/4 cup (175 mL) each

We've added lots of fresh flavour to our On-the-Light-Side Potato Salad. Made with shredded carrots, crisp green peppers, basil leaves and hard-cooked eggs, this potato salad is sure to become a potluck favourite.

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What You Need

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Make It

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  • Cook potatoes in boiling water 15 min. or just until tender; drain. Cool completely.
  • Mix Miracle Whip and basil in large bowl. Add potatoes and remaining ingredients; mix lightly.
  • Refrigerate 1 hour.

Best of Season

Substitute 2 Tbsp. chopped fresh basil leaves for the dried basil.

Servings

  • 6 servings, 3/4 cup (175 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Carbohydrates
  • 1/2 Meat & Alternatives
  • 1/2 Fats

Nutrition Bonus

Enjoy this updated version of a summertime favourite. Not only do the carrots provide a good source of vitamin A, but the green peppers and potatoes also team up to provide a good source of vitamin C.

Nutritional Information

Serving Size 6 servings, 3/4 cup (175 mL) each
AMOUNT PER SERVING
Calories 110
% Daily Value
Total fat 3g
Saturated fat 1g
Cholesterol 75mg
Sodium 125mg
Carbohydrate 16g
Dietary fibre 2g
Sugars 3g
Protein 4g
   
Vitamin A 20 %DV
Vitamin C 50 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • CCOFFILL |

    Very Yummy.. I substituted the grated carrots for chopped radishes and used 1/2 of each green and yellow peppers and it was a big hit

  • newfiegm |

  • CPADDOCK |

    I'm not normally a fan of potato salads, as they're usually too creamy, but this one was perfect. My guests really enjoyed it. Thanks for another great recipe Cindy

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