Vegetable Potato Salad

CRISCO
12Ingredients
35Minutes
250Calories

Ingredients

US|METRIC
  • 1/2 cup cider vinegar
  • 1/4 cup Crisco Pure Canola Oil
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 3/4 pounds red potatoes (unpeeled medium)
  • 3 medium carrots (cut into 1-inch julienne strips)
  • 3 celery (ribs, sliced)
  • 3 green onions (with tops, chopped)
  • 6 radishes (sliced)
  • 1/2 cup grape tomatoes (halved if large)
  • tomato wedges
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    Directions

    1. COMBINE vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.
    2. COOK potatoes in salted water just until tender, about 15 to 20 minutes. Drain. Cool 10 minutes. Cut into bite-size pieces.
    3. COMBINE cooked potatoes with carrots, celery, onions, radishes and tomatoes in large salad bowl.
    4. SHAKE dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato wedges, if desired.
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    NutritionView More

    250Calories
    Sodium10% DV250mg
    Fat15% DV10g
    Protein10% DV5g
    Carbs13% DV38g
    Fiber20% DV5g
    Calories250Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1g5%
    Trans Fat0g
    Cholesterol0mg0%
    Sodium250mg10%
    Potassium
    Protein5g10%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A110%
    Vitamin C40%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.