Potato Vegetable Salad
Categories: Dessert/ | Dinner | SaladServes: 6 Servings
Ingredients:
- 2 1/2 c Carrots, cut into 1/2" cubes
- 2 lb Potatoes, cut into 1/2"
- -cubes
- 1 c Frozen green peas, thawed
- 3/4 c Onions, chopped
- 1 c Fat-free sour cream
- 1/2 c Fat-free mayonnaise
- 2 tb Prepared mustard
- 1 tb White vinegar
- 1 ts Black pepper
- 1/4 ts Salt
Instructions:
Cook carrots in boiling water for 3 minutes. Add potatoes; bring to a boil,
and cook for 10 minutes or until tender. Drain. Place carrots, potatoes,
green peas, and onions in a mixing bowl; set aside. In another mixing bowl,
combine sour cream, mayonnaise, mustard, vinegar, black pepper, and salt.
Stir well with a wire whisk. Pour over vegetable mixture; toss gently to
coat. Cover and chill 8 hours.
Per serving: 214 Calories; less than one gram Fat (1% calories from fat);
8g Protein; 48g Carbohydrate; 4mg Cholesterol; 447mg Sodium
Recipe by: Honeysuckle White Turkey Posted to TNT - Prodigy's Recipe
Exchange Newsletter by matejka@bga.com on Jul 5, 1997
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