Veggie Potato Salad Recipe

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Veggie Potato Salad
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Ingredients:

Directions:

  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle.
  2. Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes.
  3. Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat. Yield: 14 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 275.78 Kcal (1155 kJ)
Calories from fat 154.78 Kcal
% Daily Value*
Total Fat 17.2g 26%
Cholesterol 118.05mg 39%
Sodium 397.66mg 17%
Potassium 481.3mg 10%
Total Carbs 23.92g 8%
Sugars 6.38g 26%
Dietary Fiber 3.95g 16%
Protein 7.06g 14%
Vitamin C 11.3mg 19%
Vitamin A 1mg 32%
Iron 1.6mg 9%
Calcium 72.2mg 7%
Amount Per 100 g
Calories 131.44 Kcal (550 kJ)
Calories from fat 73.77 Kcal
% Daily Value*
Total Fat 8.2g 26%
Cholesterol 56.27mg 39%
Sodium 189.54mg 17%
Potassium 229.4mg 10%
Total Carbs 11.4g 8%
Sugars 3.04g 26%
Dietary Fiber 1.88g 16%
Protein 3.37g 14%
Vitamin C 5.4mg 19%
Vitamin A 0.5mg 32%
Iron 0.8mg 9%
Calcium 34.4mg 7%

* 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

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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