University of Illinois Extension
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Potato Salad Plus
Total : 15 min


  • 2 cans potatoes (16 ounces each)
  • 1 can green beans (16 ounces)
  • 1 can carrots (16 ounces)
  • ½ cup chopped onion
  • ¼ cup vinegar
  • 2 tablespoons vegetable or olive oil
  • 1 teaspoon garlic powder
  • 2 teaspoons dill weed


  1. Open canned items. Drain and rinse vegetables. Cut potatoes into bite-sized pieces.
  2. Mix potatoes, beans, carrots and onions in a large bowl.
  3. In a small bowl, mix together vinegar, oil, garlic powder and dill.
  4. Add dressing to vegetables, stir and chill.
Exchange: 1 starch
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
Yields 10 servings, each one equal to 2/3 cup
 Amount Per Serving
 Calories 70      Calories from Fat 20
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: