Source: CanolaInfo Test Kitchen | Catégorie: Salades

Creamy Vegetable Potato Salad

No picnic should be without one!

Creamy Vegetable Potato Salad

INGRÉDIENTS

  • 1 1/2 cups regular or light canola mayonnaise 375 mL
  • 1 Tbsp prepared mustard 15 mL
  • 1 Tbsp honey 15 mL
  • 1 tsp salt 5 mL
  • 3/4 tsp pepper 4 mL
  • 8 medium potatoes peeled, cooked, cubed
  • 3 hard cooked eggs
  • 1 small onion, finely chopped
  • 1 cup frozen mixed vegetables 250 mL

PRÉPARATION

  • 1. In a small bowl, combine mayonnaise, mustard, honey, salt and pepper.
  • 2. In a large bowl, combine potatoes, eggs, onion and vegetables. Mix with dressing. Serve or refrigerate until serving.

RENDEMENT

12 servings.

PORTION

VALEUR NUTRITIVE

Per Serving

Calories310
Lipides23 g
Gras saturés2.5 g
Cholestérol65 mg
Glucides22 g
Fibres2 g
Protéines4 g
Sodium430 mg