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 |
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.