Bell Pepper and Potato Salad
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Ingredients
- 6 small red potatoes, quartered
- 1/2 cup Italian dressing, fat-free
- 1 1/2 teaspoons mustard, spicy brown
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green onion, sliced
Instructions
- 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
| Calories | 138 |
|---|---|
| Protein | 4 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 355 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: California Department of Health Services California Children’s 5-A-Day Power Play Campaign