University of Illinois Extension
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Potato and Carrot Salad
Total : 10 min


  • 1.5 cups boiled potatoes, in small cubes
  • 1.5 cups boiled carrots, in small cubes
  • 1 cup boiled, or canned, peas, well drained
  • 2 tablespoons of mayonnaise


  1. Place vegetables in a deep serving plate, and mix with mayonnaise.
  2. Add a few drops of additional vinegar, or lemon juice, and a pinch of chopped parsley.
  3. Serve warm or cold.
Exchange: 1 vegetable, 1 fat
Carbohydrate Units: 1.5
Nutrition Facts
Servings per Recipe:
4 servings
 Amount Per Serving
 Calories 157      Calories from Fat 51
% Daily Value 
9% Total Fat 6g
1% Cholesterol   4mg
5% Sodium   116mg
8% Total Carbohydrate   23g
20%   Dietary Fiber   5g
0%   Sugars   0g
8% Protein   4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: