potato salad vinegret

Herbed Potato Salad

(Serves 6)

  • 4 medium red-skinned potatoes, scrubbed, cooked, cooled, and diced
  • 2 medium celery stalks, finely chopped
  • 1 cup steamed fresh or thawed frozen green peas
  • ½ cup minced green or red bell pepper
  • ⅓ cup chopped black olives(optional)
  • 2 Tablespoons chopped fresh parsley, or more to taste
  • 2 Tablespoons minced fresh dill, or more to taste
  • 1 to 2 scallions, minced
  • 2 Tablespoons toasted sunflower seeds
  • ½ cup natural, lowfat vinagrette dressing
  • Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing bowl and toss together thoroughly. Cover and refrigerate until needed. Pack into a tightly lidded plastic container to transport.

Total calories per serving: 137Fat: 3 grams
Carbohydrates: 27 gramsProtein: 5 grams
Sodium: 368 milligramsFiber: 6 grams

Recipe from the Vegetarian Resource Group

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