Tricolor Potato Salad (Sandra Lee) Recipe

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Tricolor Potato Salad (Sandra Lee)
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Ingredients:

Directions:

  1. Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm.
  2. Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm.
  3. In a large serving bowl, combine the remaining ingredients and mix until blended. Add the potatoes and gently toss until they are completely coated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 375.54 Kcal (1572 kJ)
Calories from fat 216.79 Kcal
% Daily Value*
Total Fat 24.09g 37%
Cholesterol 21.61mg 7%
Sodium 2088.67mg 87%
Potassium 730.53mg 16%
Total Carbs 36.37g 12%
Sugars 5.95g 24%
Dietary Fiber 4.53g 18%
Protein 5.35g 11%
Vitamin C 15mg 25%
Vitamin A 1.1mg 38%
Iron 47.3mg 263%
Calcium 98.5mg 10%
Amount Per 100 g
Calories 148.26 Kcal (621 kJ)
Calories from fat 85.59 Kcal
% Daily Value*
Total Fat 9.51g 37%
Cholesterol 8.53mg 7%
Sodium 824.61mg 87%
Potassium 288.41mg 16%
Total Carbs 14.36g 12%
Sugars 2.35g 24%
Dietary Fiber 1.79g 18%
Protein 2.11g 11%
Vitamin C 5.9mg 25%
Vitamin A 0.4mg 38%
Iron 18.7mg 263%
Calcium 38.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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