Ranch Potato Salad Recipe - Cooking Index
Ranch Potato Salad Recipe - Cooking Index
| 3 teaspoons | 15ml | Russet potatoes - peeled, cubed (medium) |
| 1/4 cup | 59ml | Low-fat mayonnaise |
| 1/2 cup | 118ml | Fat-free ranch salad dressing |
| 3/4 cup | 82g / 2.9oz | Diced celery |
| 1/2 cup | 118ml | Thawed frozen peas |
| 1 teaspoon | 5ml | Paprika |
| 1/4 cup | 36g / 1.3oz | Chopped scallions |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Boil the potatoes for 10 to 15 minutes until tender. Drain and set aside.
Combine remaining ingredients and toss well with the potatoes. Refrigerate for 1 hour before serving.
This recipe yields 6 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Starch.
Nutrition Facts: Calories 122; Calories from Fat 7; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 352mg; Carbohydrates 26g; Dietary Fiber 2g; Sugars 6g; Protein 3g.
Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org
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