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Quick Mexican Potato Salad

Global.Potpourri's picture
Ingredients
  Vinegar 3 Tablespoon
  0live oil/Vegetable oil 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Canned potatoes 16 Ounce, drained and sliced (1 Can)
  Canned diced carrots 8 Ounce, drained (1 Can)
  Canned cut green beans 8 Ounce, drained (1 Can)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Snipped parsley 3 Tablespoon
  Lettuce leaves 4
  Cucumber 1 Medium, sliced
  Tomato 1 Small, cut into wedges
Directions

Mix vinegar, oil and salt; stir in potatoes, carrots, beans and olives.
Cover and refrigerate, stirring occasionally, at least 2 hours.
Just before serving, toss vegetable mixture with parsley; drain.
Pour into lettuce-lined bowl.
Top with cucumber and tomato.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick

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4.02
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1376 Calories from Fat 726

% Daily Value*

Total Fat 101 g155.3%

Saturated Fat 11.5 g57.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3129.4 mg130.4%

Total Carbohydrates 111 g37.2%

Dietary Fiber 24.9 g99.4%

Sugars 22.8 g

Protein 14 g28%

Vitamin A 911.7% Vitamin C 198.9%

Calcium 80.4% Iron 184.3%

*Based on a 2000 Calorie diet

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Quick Mexican Potato Salad Recipe