Ranch Potato Salad

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 3 medium russet potatoes , peeled and cubed
  • 4 Tbsp light mayonnaise
  • 4 Fl Oz fat-free Ranch dressing
  • 3/4 Cup celery , diced
  • 1/2 Cup frozen peas , thawed
  • 1 tsp paprika
  • 4 Tbsp scallions , chopped
  • salt and pepper , to taste
Boil the potatoes for 10-15 minutes until done. Drain and set aside. Combine the remaining ingredients and toss well with the potatoes. Refrigerate for 1 hour before serving.
Calories
150 Cal
Fat
3.9 g
Carbs
28 g
Protein
3.3 g
Fiber
2.6 g
Sugar
3.3 g
Cholesterol
4.8 mg
Sodium
220 mg


Nutrients

Fiber     2.6 g
Fat     3.9 g
Sugar     3.3 g
Carbs     28 g
Protein     3.3 g
Calories     150 Cal

Fats

Fat, Poly     1.9 g
Fat, Mono     0.8 g
Fat, Sat     0.6 g
Fat, Trans     0 g
Fat, Percent     23 %

Vitamins

Vitamin, K     21 mcg     17 %
Vitamin, A     430 IU     14 %
Vitamin, B12     0 mcg     0 %
Niacin     1.5 mg     9.3 %
Riboflavin     0.1 mg     5.9 %
Vitamin, C     9.4 mg     10 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.4 mg     27 %
Vitamin, E     0.5 mg     3.6 %
Panto, Acid     0.5 mg     11 %
Choline     19 mg     3.4 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     36 mcg     3.6 %
Phosphorus     100 mg     15 %
Magnesium     34 mg     8.2 %
Copper     0.2 mcg     21 %
Fluoride     0.5 mcg     13 %
Zinc     0.6 mg     5.5 %
Cholesterol     4.8 mg     0.2 %
Sodium     220 mg     15 %
Selenium     1.2 mcg     2.1 %
Manganese     0.3 mg     4 %
Potassium     560 mg     12 %
Iron     1.5 mg     19 %