Food and Nutrition


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Herbed Potato Salad

This healthy recipe comes from NDSU Extension Service.


  • 1 1/2 lbs. quartered red potatoes
  • 1/2 c. Italian dressing, light
  • 1 1/2 tsp. mustard
  • 1 Tbsp. chopped, fresh parsley (optional)
  • 3/4 tsp. garlic salt
  • 1/4 tsp. ground black pepper
  • 1/2 c. chopped green bell pepper
  • 1/2 c. chopped red bell pepper (optional)
  • 1/2 c. sliced green onions


Cook potatoes in boiling water over high heat until tender, about 10 minutes. Drain well and let cool. Cut into bite-sized pieces and set aside in a medium bowl. In a small bowl, combine dressing, mustard, parsley, and seasonings. Pour mixture over potatoes and toss well. Carefully stir in bell peppers and green onions. Cover and chill until ready to serve.

Makes 6 servings.

Per Serving: about 120 calories, 2.5 grams (g) of fat, 22 g carbohydrate, and 3 g fiber.

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