Serves: 4
Total Calories: 145

3 potatoes medium (about 1 lb.)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups broccoli florets, cut in bite-size pieces
1 cup jicama peeled and cut in 1-inch long julienne strips
1/2 cup green bell pepper chopped
1/4 cup parsley chopped fresh or basil leaves
1/3 cup italian herb dressing purchased or vinaigrette
lettuce Red-tipped leaf
1/4 cup carrot shredded
2 tablespoons green onions sliced (optional)

Cook potatoes in boiling salted water until tender. Drain well. When cool enough to handle, peel and dice. Place in a medium bowl. Sprinkle with salt and pepper toss lightly. Cool to room temperature.

Meanwhile, steam broccoli until crisp-tender. Drain and cool. Add broccoli, jicama, green pepper and parsley to potatoes. Pour dressing over, tossing until coated. Chill for 30 minutes.

To serve, spoon into a lettuce-lined bowl. Garnish with carrot and, if desired, green onions.

* To get 1 cup, use about a 3-inch piece of jicama. If desired, use 1 can sliced water chestnuts, drained, instead.

Nutritional Facts:

Serves: 4
Total Calories: 145
Calories from Fat: 47

More Recipes from the Potato Lover's Cookbook Cookbook:
Deli Potato Salad
Elegant Buffet Salad
Garden Fresh Salad
Greek Luncheon Salad
Hot German Potato Salad
Layered Garden Salad
Light Potato Salad
Old-Time Potato Salad