Spunky Spud Potato Salad


  • 6 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 2 Tbsp dijon mustard
  • 1 Tbsp vinegar
  • 1/2 tsp thyme, dried
  • 2 lbs potatoes, diced, skin on
  • 2 cups broccoli, chopped
  • 2 cups peas, frozen, thawed and drained
  • 1/2 cup red bell pepper, diced
  • 1/2 cup celery, diced
  • 1 cup canned corn, drained


  1. Combine top five ingredients and whisk together. Store in refrigerator until ready to use.
  2. Place potatoes in pan and cover with water. On high heat, bring potatoes to a boil, and simmer for 15 minutes or more until potatoes are soft. Drain.
  3. Combine potatoes, peas, broccoli, peppers, celery, and corn in a large bowl.
  4. Mix dressing, pour over vegetables, and mix gently.

Yields: 12 servings
Serving size: 1 cup

Nutrition Information per Serving:
Calories 124
Total Fat 2 g
Protein 4 g
Carbohydrates 24 g
Sodium 226 mg
Dietary Fiber 4 g

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