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Potato SaladPotato Salad

Jami Nolen, Nutrition Program Associate

July 17, 2011

 

Yield

Makes 12 servings

 

Ingredients

Dressing:

  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

 

Salad:

  • 5 cups cubed red potato
  • 1/2 teaspoon salt
  • 1 cup chopped peeled cucumber
  • 3/4 cup sliced grape tomatoes
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green onions
  • 1 (2 ounce) can sliced ripe olives, drained

 

Preparation

  1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
  2. To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
  3. Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.

 

Nutrition Information

Calories: 90
Calories from fat: 28%
Fat: 2.8 g
Saturated fat: 0.2 g
Monounsaturated fat: 1.6 g
Polyunsaturated fat: 0.8 g
Protein: 1.8 g
Carbohydrate: 14.9 g
Fiber: 2 g
Cholesterol: 0.0 mg
Iron: 0.9 mg
Sodium: 295 mg
Calcium: 19 mg

 

 

Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Friday, February 15, 2013