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Quick Mexican Potato Salad Recipe
|0live oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Canned potatoes||16 Ounce, drained and sliced (1 Can)|
|Canned diced carrots||8 Ounce, drained (1 Can)|
|Canned cut green beans||8 Ounce, drained (1 Can)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Snipped parsley||3 Tablespoon|
|Cucumber||1 Medium, sliced|
|Tomato||1 Small, cut into wedges|
Serving size: Complete recipe
Calories 1376 Calories from Fat 726
% Daily Value*
Total Fat 101 g155.3%
Saturated Fat 11.5 g57.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3129.4 mg130.4%
Total Carbohydrates 111 g37.2%
Dietary Fiber 24.9 g99.4%
Sugars 22.8 g
Protein 14 g28%
Vitamin A 911.7% Vitamin C 198.9%
Calcium 80.4% Iron 184.3%
*Based on a 2000 Calorie diet
Cover and refrigerate, stirring occasionally, at least 2 hours.
Just before serving, toss vegetable mixture with parsley; drain.
Pour into lettuce-lined bowl.
Top with cucumber and tomato.