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Creamy Vegetable Potato Salad

Creamy Vegetable Potato SaladRecipe courtesy of CanolaInfo.org.

Recipe Ingredients:

1 1/2 cups regular or light canola mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1 teaspoon salt
3/4 teaspoon ground black pepper
8 medium potatoes, peeled, cooked and cubed
3 hard-boiled eggs
1 small onion, finely chopped
1 cup frozen mixed vegetables

Cooking Directions:

  1. In a small bowl, combine mayonnaise, mustard, honey, salt and pepper.
  2. In a large bowl, combine potatoes, eggs, onion and vegetables. Mix with dressing. Serve or refrigerate until serving.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 310; Total Fat: 23g; Saturated Fat: 3g; Cholesterol: 65mg; Total Carbs: 22g; Fiber: 2g; Protein: 4g; Sodium: 430mg.

Recipe and photograph courtesy of CanolaInfo.org.