Creamy Vegetable Potato Salad
Recipe courtesy of CanolaInfo.org.
1 1/2 cups regular or light canola mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1 teaspoon salt
3/4 teaspoon ground black pepper
8 medium potatoes, peeled, cooked and cubed
3 hard-boiled eggs
1 small onion, finely chopped
1 cup frozen mixed vegetables
- In a small bowl, combine mayonnaise, mustard, honey, salt and pepper.
- In a large bowl, combine potatoes, eggs, onion and vegetables. Mix with dressing. Serve or refrigerate until serving.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 310; Total Fat: 23g; Saturated Fat: 3g; Cholesterol: 65mg; Total Carbs: 22g; Fiber: 2g; Protein: 4g; Sodium: 430mg.
Recipe and photograph courtesy of CanolaInfo.org.