Recipe
Salad
Broccoli-Cheddar Potato Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ⅔ c. light sour cream | ||
| ½ c. Hy-Vee light salad dressing | ||
| 4 dash(es) hot pepper sauce | ||
| 2 tbsp. Hy-Vee skim milk | ||
| 4 large russet potatoes, peeled, cooked, cubed | ||
| 2 ½ c. fresh broccoli florets, cut into bite-size pieces | ||
| ⅓ c. sliced green onion | ||
| ½ c. Hy-Vee shredded cheddar cheese | ||
| Hy-Vee bacon bits, optional |
Directions
- In a large bowl, stir together sour cream, salad dressing, hot pepper sauce and skim milk.
- Gently stir in potatoes, broccoli, green onion and cheese.
- Cover and refrigerate 2 to 3 hours before serving. Garnish with bacon bits if desired.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 180mg
- Total Carbohydrates: 15g
- Protein: 4g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 40%
0%
Iron 2%
0%
Calcium 8%
Recipe Source:
Hy-Vee HealthMarket, April 2006.