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Vegetable Potato Salad

Healthycooking's picture
  Cider vinegar 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs) (Crisco Brand)
  Prepared mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Unpeeled medium red potatoes 2 3⁄4 Pound
  Carrots 3 Medium, cut into thin 2 inch sticks
  Celery ribs 3 , sliced
  Green onion with tops 3 , chopped
  Radishes 6 , sliced
  Tomatoes 4 , quartered

Combine vinegar, Crisco® Oil, mustard, salt and pepper in container with tight-fitting lid.
Shake well.
Cook potatoes just until tender.
Cool 5 minutes.
Cut into bite-size pieces.
Combine in large salad bowl with carrots, celery, onions and radishes.
Shake dressing.
Pour over salad.
Toss to mix well.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1588 Calories from Fat 517

% Daily Value*

Total Fat 59 g90.2%

Saturated Fat 7.9 g39.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1358.5 mg56.6%

Total Carbohydrates 246 g82.1%

Dietary Fiber 36.4 g145.6%

Sugars 38.6 g

Protein 32 g63.2%

Vitamin A 734.8% Vitamin C 347.9%

Calcium 32.8% Iron 68.8%

*Based on a 2000 Calorie diet

Vegetable Potato Salad Recipe