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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

In The Pink Party Salad

Source: Food Stamp Nutrition Connection

Tired of traditional potato salad? Try this!

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	231.5

Total Carbs	37.5 g

Dietary Fiber	6.3 g

Sugars	16.8 g

Total Fat	7.3 g

Saturated Fat	1.4 g

Unsaturated Fat	0.9 g

Potassium	439.4 mg

Protein	9.0 g

Sodium	123.7 mg

Dietary Exchanges 7.3 Fat, 2.0 Vegetables, 0.2 Fruits, 0.5 Meat, 0.1 Other Carbs, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each potatoes, fresh, medium 4.0
4 cup cooked sliced beets 1.0
1 cup fresh green peas 3.0
3 each eggs 1.0
1 each medium apples 1.0
1 tsp fresh lemon juice 2.0
2 tbsp olive oil 3.0
3 tbsp vinegar 1.0
1 tbsp sugar

Directions

Boil the potatoes in 2 cups of water in a deep kettle. Cover and cook over moderate heat for about 20 minutes, until the potatoes are tender.
When thoroughly cool, dice potatoes and place in a big bowl.
Add diced beets and mix with the potatoes.
Set aside 1/4 cup of peas for garnishing and add the rest to the bowl.
Save 1 egg to use as a garnish. Chop the rest and add to the bowl.
Peel the skin off the apple and remove the core. Cut the apple into small pieces, place in a small bowl and sprinkle with lemon juice. Add apple to the salad.
Add the vinegar, olive oil and sugar.
Mix thoroughly. Chill, garnish with reserved peas and egg, and serve.