By: Co+op
Recipe Information
Total Time: 45 minutes; 25 minutes active
Servings: 6
Try this colorful, crunchy veggie salad at your next cookout! With boiled eggs, potatoes and mayo, this veggie salad shares some ingredients with American potato salad, but that’s where the similarities end. The carrots, cabbage, cucumber, tomatoes and peas add color and crunch to your table.
Ingredients
- 2 medium Yukon gold or red potatoes, boiled and cubed
- 1 large carrot, grated
- 2 cups shredded cabbage
- 1 medium cucumber, peeled, seeded and sliced
- 3 large tomatoes, chopped
- 1/2 cup frozen peas, defrosted
- 1 15-ounce can cannellini beans, drained
- 1/2 cup mayonnaise
- 1 tablespoon tomato paste
- 1 teaspoon molasses
- 3 large eggs, hardboiled, peeled and sliced
Preparation
- Place potatoes in a large bowl. Add the carrot, cabbage, cucumber, tomatoes, peas and cannellini beans.
- In a cup, stir the mayonnaise, tomato paste and molasses. Pour over the contents of the bowl and gently toss to mix well.
- Mound the salad on a platter and arrange sliced eggs on top.
Nutritional Information
150 calories, 0.5 g. fat, 0 mg. cholesterol, 280 mg. sodium, 31 g. carbohydrate, 8 g. fiber, 7 g. protein