Potato vegetable salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Carrots, cut into 1/2\" cubes |
| 2 | pounds | Potatoes, cut into 1/2\" cubes |
| 1 | cup | Frozen green peas, thawed |
| ¾ | cup | Onions, chopped |
| 1 | cup | Fat-free sour cream |
| ½ | cup | Fat-free mayonnaise |
| 2 | tablespoons | Prepared mustard |
| 1 | tablespoon | White vinegar |
| 1 | teaspoon | Black pepper |
| ¼ | teaspoon | Salt |
Directions
Cook carrots in boiling water for 3 minutes. Add potatoes; bring to a boil, and cook for 10 minutes or until tender. Drain. Place carrots, potatoes, green peas, and onions in a mixing bowl; set aside. In another mixing bowl, combine sour cream, mayonnaise, mustard, vinegar, black pepper, and salt.
Stir well with a wire whisk. Pour over vegetable mixture; toss gently to coat. Cover and chill 8 hours.
Per serving: 214 Calories; less than one gram Fat (1% calories from fat); 8g Protein; 48g Carbohydrate; 4mg Cholesterol; 447mg Sodium Recipe by: Honeysuckle White Turkey Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@... on Jul 5, 1997