Veggie Potato Salad Recipe

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Veggie Potato Salad
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Ingredients:

Directions:

  1. Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).
  2. Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.
  3. Note: We tested with Kraft Reduced-Fat Mayonnaise with Olive Oil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1256.12 Kcal (5259 kJ)
Calories from fat 255.83 Kcal
% Daily Value*
Total Fat 28.43g 44%
Cholesterol 39.36mg 13%
Sodium 1206.75mg 50%
Potassium 6354.81mg 135%
Total Carbs 223.39g 74%
Sugars 33.96g 136%
Dietary Fiber 32.25g 129%
Protein 34.91g 70%
Vitamin C 147.3mg 246%
Vitamin A 1.2mg 41%
Iron 13.1mg 73%
Calcium 467.5mg 47%
Amount Per 100 g
Calories 71.78 Kcal (301 kJ)
Calories from fat 14.62 Kcal
% Daily Value*
Total Fat 1.62g 44%
Cholesterol 2.25mg 13%
Sodium 68.95mg 50%
Potassium 363.12mg 135%
Total Carbs 12.76g 74%
Sugars 1.94g 136%
Dietary Fiber 1.84g 129%
Protein 1.99g 70%
Vitamin C 8.4mg 246%
Vitamin A 0.1mg 41%
Iron 0.7mg 73%
Calcium 26.7mg 47%

* 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

  • 26.7
    Points
  • 32
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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