vegetable-potato-salad

Vegetable Potato Salad

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Prep Time:
15 min

Cook Time:
20 Min

Servings:
6 Servings

Difficulty:
Easy

Prep Time:
15 min

Cook Time:
20 Min

Servings:
6 Servings

Difficulty:
Easy

INGREDIENTS

  • 1/2 C. cider vinegar
  • 1/4 C. Crisco® Pure Canola Oil
  • 1/2 tsp. prepared mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 3/4 pounds unpeeled medium red potatoes
  • 3 medium carrots, cut into 1-inch julienne strips
  • 3 ribs celery
  • 3 green onions with tops
  • 6 radishes
  • 1/2 C. grape tomatoes
  • Tomato wedges

DIRECTIONS

  1. COMBINE vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.
  2. COOK potatoes in salted water just until tender, about 15 to 20 minutes. Drain. Cool 10 minutes. Cut into bite-size pieces.
  3. COMBINE cooked potatoes with carrots, celery, onions, radishes and tomatoes in large salad bowl.
  4. SHAKE dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato wedges, if desired.

Nutrition

Serving size
(1/6 of recipe)

  • Calories 250
  • Calories from Fat80g
  • Total Fat 10g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 250mg
  • Potassium 0mg
  • Total Carbohydrates 38g
  • Dietary Fiber 5g
  • Sugars 5g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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