University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Potato and Carrot Salad
Total : 10 min

Ingredients:

  • 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

Directions:

  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%0% Total Fat 6g0g
1%0% Cholesterol   4mg0mg
5%0% Sodium   116mg0mg
8%0% Total Carbohydrate   23g0g
20%0%   Dietary Fiber   5g0g
0%   Sugars   0g
8%0% Protein   4g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: