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Low-Fat Potato Salad 2


Course : Salads
Serves: 14
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Ingredients:


2 Pounds red potatoes -- cubed

1 1/2 Cups Italian salad dressing

1 cup chopped celery

1 1/2 Cups chopped green pepper

1 1/2 Cups chopped red onion

1 1/2 Cups thinly sliced radishes

1 1/4 Cups minced fresh parsley

1 Teaspoon salt -- optional

1 1/2 Teaspoons pepper

1 1/2 Cups mayonnaise

1 1/2 Teaspoons Dilon mustard

1 1/4 Teaspoons sugar
 

Preparation / Directions:


Cook potatoes in boiling water until ten- der, about 15-20 minutes; drain thor- oughly. Place in a bowl; cool slightly. Pour salad dressing over warm pota- toes; toss to coat Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours.

 

Nutritional Information:

347 Calories (kcal); 32g Total Fat; (79% calories from fat); 2g Protein; 16g Carbohydrate; 8mg Cholesterol; 499mg Sodium

7 Kitchen's say:
  (1 1/2 Stars!)
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