Bell-Pepper-and-Potato-Salad
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 servings

Ingredients

6 small red potatoes (quartered)
1/2 cup Italian dressing
fat-free
1 1/2 teaspoons mustard
spicy brown
1 tablespoon parsley (chopped
fresh)
3/4 teaspoon garlic salt
1/4 teaspoon black pepper (ground)
1/2 cup green bell pepper (chopped)
1/2 cup red bell pepper (chopped)
1/2 cup green onion (sliced)

Steps

Wash hands with soap and water.
Cook potatoes in boiling water over high heat until tender, about 10 minutes.
Drain well and let cool.
Place potatoes in a medium bowl and set aside.
In a small bowl, combine dressing, mustard, parsley, and seasonings.
Pour mixture over potatoes and toss well.
Carefully stir in bell peppers and green onions.
Cover and chill until ready to serve.

Nutrition Facts

Nutrients Amount
Total Calories 138
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 400 mg
Carbohydrates 31 g
Dietary Fiber 4 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 4 g
Vitamin D 0 mcg
Calcium 33 mg
Iron 2 mg
Potassium 875 mg

California Department of Health Services
California Children’s 5-A-Day Power Play Campaign

U.S. Department of Agriculture. MyPlate Kitchen Website. Bell Pepper and Potato Salad. Recipe source: California Department of Health Services California Children’s 5-A-Day Power Play Campaign. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.