BABY RED POTATO SALAD
107.2 Cals 2.2 Protein 17.8 Carbs 3.2 Fats
YIELD:6 SERVINGS
COURSE:Salad, Side Dish
CUISINE:American
INGREDIENTS
4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper
INSTRUCTIONS
Boil potatoes in salted water until soft, approx 10 minutes.
Drain and let cool.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
Mix well and let the flavors marinade while the potatoes cook.
Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste.
Serve room temperature or refrigerate until ready to serve.
Serving: 3/4 cups, Calories: 107.2kcal, Carbohydrates: 17.8g, Protein: 2.2g, Fat: 3.2g, Fiber: 2.1gBlue Smart Points:3Green Smart Points:3Purple Smart Points:1Points +:3
Recent Posts
- VEGGIE SHOOTERS (CRUDITES WITH SKINNY RANCH DIP)
- CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA
- CROCK POT PASTA SAUCE WITH SAUSAGE
- BROWNIE BATTER PANCAKES
- Are Hot Cross Buns Becoming Obsolete? A Look At Changing Tastes
- FARRO AND SAUSAGE STUFFED ROASTED ACORN SQUASH
- PORTOBELLO MUSHROOM BURGER WITH MOZZARELLA, ROASTED PEPPERS AND PESTO MAYO
- GRILLED BRUSSELS SPROUTS WITH BALSAMIC GLAZE
- Green Detox Keto Smoothie
- POTATO LEEK SOUP
- CHICKEN FAJITAS
- Hot Cross Bun Ice Cream: A Unique Easter Dessert Idea
- ZUCCHINI CASSEROLE
- HOW TO MAKE PERFECT EGGS IN THE INSTANT POT
- GARLICKY SHRIMP STIR-FRY WITH SHIITAKES AND BOK CHOY
- VANILLA BEAN SUGAR