Potato vegetable salad

Yield: 6 Servings

Measure 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

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

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