SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 162.3
  • Total Fat: 2.5 g
  • Cholesterol: 81.0 mg
  • Sodium: 253.1 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.4 g

View full nutritional breakdown of easy potato/veggie salad calories by ingredient
Report Inappropriate Recipe

easy potato/veggie salad

Submitted by: GINGERSNAP426

Introduction

low in fat full of fresh veggies low in fat full of fresh veggies
Number of Servings: 14

Ingredients

    4 pds about 8 large(baked potatos in skin)
    cut into squares
    6 hard boiled eggs 10 minutes peel
    1 cup onion
    1cup celery
    1 cup grated carrots
    1 cup sweet pickle relish

    1 cup fat free cottage cheese
    3/4 cup fat free milk
    3 tablespoons fresh squeezed lemon juice
    2 or 3 tab cider vinager

    2 1 cup servings.

    dairy one
    veggies

Directions

bake potato's in skins in 350 oven for an hour or until tender to touch cool skin and cut into 1 inch squares
boil eggs in water for ten full minutes cool and peel
cut into one inch squares

! large bowl combine skins cut up baked potato's, celery ,carrots, onion, sweet relish, and cut up boiled eggs

in blender combine until smooth cottage cheese,milk, lemon juice, chill 1 hour

pour over cooled potato mixture
refrigerate makes 14:1 cup servings
chill at least a hour before

Serving Size: 14; i cup servngs

Number of Servings: 14

Recipe submitted by SparkPeople user YOYOQUSTOPFEB11.






Great Stories from around the Web


Rate This Recipe