Rainbow Potato Salad
NUTRITIONAL ANALYSIS (per serving):
Calories: 146 Protein: 5g Carbohydrates: 29g Fat: 2g Saturated Fat: 0g Cholesterol: 0mg Sodium: 615mg Fiber: 5g PCF Ratio: 12-77-11 Exchange Approx.: 1½ Starches
INGREDIENTS | SERVES 6
2 pounds red potatoes (6 medium)
1/3 cup carrots, finely chopped
¼ cup onion, finely chopped
¼ cup green pepper, finely chopped
¼ cup yellow or red bell pepper, finely chopped
2 tablespoons red wine vinegar
2 tablespoons lemon juice
¼ teaspoon celery seed
1 teaspoon sugar
½ teaspoon salt
2 tablespoons light mayonnaise
Wash and scrub red potatoes. Place whole potatoes in pot and cover with water. Boil over medium heat for about 20 minutes until potatoes are cooked. Drain; set aside to cool.
Combine carrots, onion, peppers, vinegar, lemon juice, celery seed, sugar, and salt in small bowl; mix. Cover and refrigerate for 2–3 hours.
After vegetables have marinated, add light mayonnaise; mix well.
Cut potatoes (with skins on) into ½″ cubes.
In large bowl, combine potatoes and vegetables; mix well.
