Confetti Potato Salad
Created by Tisme on May 3, 2015
- Servings: 5-6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #18785
Ingredients
- 750 grams potatoes (peeled & cut into large cubes)
- 2 whole (6 ounces) carrots, finely diced
- 2 stalks (4 ounces) celery, thinly sliced
- 3 spring onions, sliced
- 1/4 red capsicum, diced
- 1/4 green capsicum, diced
- 4 ounces corn kernels (1/2 cup, drained)
- 1/2 cup mayonnaise
- 1/2 cup cheddar cheese, grated
- 1/2 cup low-fat sour cream
- 1 tablespoon sweet corn relish
- 1 tablespoon parsley, finely chopped
- 2 tablespoons sesame seeds (toasted)
How to Make
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Step 1: Cook potatoes in boiling water until tender (do not overcook), drain and cool.
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Step 2: When cool combine potatoes with carrots, celery, spring onions, capsicum and corn.
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Step 3: Mix together mayonnaise, cheddar cheese, sour cream, corn relish and parsley.
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Step 4: Toss the vegetables with mayonnaise mixture until well coated, sprinkle with toasted sesame seeds and serve.
Nutritional Facts
- Serving Size: 1 (322.1 g)
- Calories 374.8
- Total Fat - 12.8 g
- Saturated Fat - 4.4 g
- Cholesterol - 20.5 mg
- Sodium - 621.9 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 9.2 g
- Sugars - 6.1 g
- Protein - 12.7 g
- Calcium - 228.6 mg
- Iron - 2.6 mg
- Vitamin C - 25.2 mg
- Thiamin - 0.3 mg