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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 102.4
  • Total Fat: 4.5 g
  • Cholesterol: 3.3 mg
  • Sodium: 133.9 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.2 g

View full nutritional breakdown of Low Carb Potato Salad calories by ingredient
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Low Carb Potato Salad

Submitted by: REVCORNIE
Low Carb Potato Salad

Introduction

I love backyard barbecues! We don't seem to have much creativity for our menus: beans, potato salad, buns & burgers & cakes & pies for desert. Our theme is CARBS! At least you can bring a salad that you can eat guilt free. I love backyard barbecues! We don't seem to have much creativity for our menus: beans, potato salad, buns & burgers & cakes & pies for desert. Our theme is CARBS! At least you can bring a salad that you can eat guilt free.
Number of Servings: 12

Ingredients

    Bake about 2 pounds of small red potatoes until done. I make mine in the microwave. Cool to the touch. Cut into quarters, & measure out 3 cups into a large mixing bowl. Wash & steam 3 large florets of cauliflower until they are just tender. Chop into smaller pieces (1 cup).

    Chop 1 cup raw broccoli into small pieces & add to mix.
    Chop 1/2 cup red onion fine & add to mix.
    Chop 1 cup red bell pepper & add to mix.
    Add 1 cup carrot strips, 2 Tablespoons of fresh chives, & 8 fresh basil leaves torn apart. Mix the whole dry ingredients.

    Dressing: 1 cup of chobani greek plain yogurt, 3 Tablespoons of extra virgin olive oil, 3 Tablespoons of red wine vinegar (optional), 6 teaspoons of Hidden Valley Ranch Dressing dry mix. Mix together, add to vegetable mix. Add pepper to taste. Crumple bacon on top.

Tips

Chopping & mixing is the time consuming effort here, but your mouth & heart will love you for it!


Directions

Microwave potatoes & cauliflower.
Pan fry bacon or use microwave safe cooking tray to reduce fats.

Serving Size: Twelve 1/2 servings

Number of Servings: 12

Recipe submitted by SparkPeople user REVCORNIE.






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