Search
by Ingredient

Blueberry Potato Salad

StarStarHalf starEmpty starEmpty star

Submitted by sketor2001

YIELD

6 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

¼ 59
1 15
TABLESPOON ML OLIVE OIL
½ 2.5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BASIL
dried, crushed *
0.6
TEASPOON ML BLACK PEPPER
4 946
CUPS ML POTATOES
cooked and sliced
1 237
CUP ML BLUEBERRIES
fresh
½ 118
CUP ML CUCUMBERS
diced
½ 118
CUP ML CARROTS
shredded
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped

Directions

Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well.

In a large bowl, combine the dressing with the potatoes, mixing well.

Stir in the blueberries, carrot and cucumber.

Sprinkle with the chopped scallions and parsley.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 85 23% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 209mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 38% Vitamin C 15%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

    Email this recipe