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Italian Potato Salad

Nutrition Information
Calories: 130
Total Fat: 2.5g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 100mg
Carbohydrates: 23g
Dietary Fiber: 3g
Sugars: 1.4g
Protein: 3.5g
Vitamin A: 126.5iu (2%)
Vitamin C: 36.4mg (60%)
Calcium: 15mg (1%)
Iron: 1.2mg (6%)

Yield: Serve 6. Each serving: 1 cup.

6 red potatoes (1.75 pounds)
1 zucchini
1/2 red or green bell pepper
1/3 cup nonfat mayonnaise
2 Tbsp vinegar
1 Tbsp oil
1 Tbsp Italian seasoning
black pepper to taste

Directions:
Wash excess dirt off potatoes in cold, running water. Cut them into small chunks; place them in a large pan and cover with water. Bring to a boil and cook until almost tender, about 13 minutes. Add the zucchini and continue cooking until the potatoes are tender, about 3 more minutes. Drain the potatoes and zucchini in a colander. Place all ingredients in a large mixing bowl and mix well. Serve warm or chill for later use, up to 8 hours.

Total Preparation & Cooking Time: 25 min. (10 Prep, 15 Cook)

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