VEGGED-OUT POTATO SALAD

By Bubbles

Ingredients

• Fresh and frozen veggies, fat-free mayo and FF sour cream
• Ingredients
• SALAD
• 1 lb. potatoes, chopped
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery
• 1/2 cup chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/2 cup frozen petite peas and carrots, thawed
• 1/4 cup chopped scallions
• DRESSING
• 1/4 cup fat-free mayonnaise
• 1/4 cup fat-free sour cream
• 1 tbsp. yellow mustard
• 1 tbsp. sweet relish
• 1/8 tsp. salt

Preparation

Step 1

1. Put potatoes in a large pot and fill with enough water to cover potatoes. Bring water to a boil.
2. Once boiling, continue to cook until potatoes are soft, about 10 minutes. Carefully drain, transfer potatoes to a large bowl, and set aside.
3. Combine all dressing ingredients in a small bowl and mix well. Set aside.
4. Once potatoes are cool, add all remaining salad ingredients to the large bowl. Add dressing and lightly toss to coat.
5. Refrigerate for at least an hour before serving. Then eat up!

PER SERVING (1/8th of recipe, about 3/4 cup): 72 calories, 0.5g fat, 166mg sodium, 15.5g carbs, 1.5g fiber, 3g suagrs, 2.25g protein