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Veggie Potato Salad

By: Michaela Greenberg

"'You must try this recipe!' insists Michaela Greenberg of Johnston, Rhode Island. 'It's a savory salad that's great for any kind of party. I've even made it with fat-free Caesar dressing and my friends and family like it just as much.'"

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1 pound small red potatoes, cooked and cubed
1 1/2 cups chopped fresh broccoli
1/2 cup sliced celery
1/4 cup chopped red onion
1/4 cup sliced radishes
2 tablespoons chopped green pepper
1/3 cup fat-free Italian salad dressing
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon dill weed

Directions

In a large salad bowl, toss the potatoes and vegetables. In a small bowl, blend the salad dressing and seasonings; add to potato mixture and toss to coat. Cover and refrigerate for 1 hour or until serving.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 79 calories, trace fat (trace saturated fat), 0 cholesterol, 177 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.