Crisp Potato Salad Recipe

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Ingredients:

Serving

1/2 lb fresh green beans , cut into 1 inch pieces
2 medium carrots, sliced 1/8 inch thick
1 medium zucchini, sliced 1/4 inch thick
6 medium potatoes, cooked and peeled
1/3 cup mayonnaise
1/3 cup plain yogurt
1 tbsp lemon juice
1/2 cup onion, minced
2 tbsp fresh parsley, minced
1 1/2 tsp fresh dill, minced
3/4 tsp salt
1/4 tsp pepper

Directions:

In a large Dutch oven, cook beans and carrots in enough water to cover for 5 minutes.
Add zucchini and cook for 2 minutes; drain and rinse in cold water; cool; transfer to a bowl.
Cut potatoes into 1/2 inch cubes; add to vegetables.
In a small bowl, combine remaining ingredients.
Pour over salad and toss to coat.
Cover and chill for at least 1 hour before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	146.77 Kcal (614 kJ)
Calories from fat	42.73 Kcal
		% Daily Value*
Total Fat	4.75g	7%
Cholesterol	3.42mg	1%
Sodium	202.73mg	8%
Potassium	435.41mg	9%
Total Carbs	23.76g	8%
Sugars	9.76g	39%
Dietary Fiber	2.81g	11%
Protein	2.62g	5%
Vitamin C	13mg	22%
Vitamin A	1mg	33%
Iron	1.1mg	6%
Calcium	52.8mg	5%

Amount Per 100 g
Calories	105 Kcal (440 kJ)
Calories from fat	30.57 Kcal
		% Daily Value*
Total Fat	3.4g	7%
Cholesterol	2.44mg	1%
Sodium	145.03mg	8%
Potassium	311.49mg	9%
Total Carbs	17g	8%
Sugars	6.99g	39%
Dietary Fiber	2.01g	11%
Protein	1.87g	5%
Vitamin C	9.3mg	22%
Vitamin A	0.7mg	33%
Iron	0.8mg	6%
Calcium	37.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.8

Points
4

PointsPlus

Good Points

saturated fat free,
low cholesterol

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