Summer Squash and Purple Potato Salad

This creative potato salad is colorful and lower in carbohydrate per serving you're your standard potato salad because of the added nonstarchy veggies.

Nutrition Facts

Serving Size: 1 cup

  • Calories 90
  • Carbohydrate 13 g
  • Protein 3 g
  • Fat 4 g
  • Saturated Fat 0.5 g
  • Sugars 3 g
  • Dietary Fiber 2 g
  • Cholesterol 5 mg
  • Sodium 320 mg
  • Potassium 480 mg

This Recipe Serves 8


1 pound baby purple or red creamer potatoes, unpeeled, quartered
1/2 tsp sea salt, or to taste
2 medium (8 oz) yellow summer squash, unpeeled, and quartered lengthwise, cut crosswise into 1/2-inch pieces
6 green asparagus spears, thinly sliced into 1/4-inch "coins"
2/3 cup 4-3-2-1 Dressing
1 medium celery stalk, thinly sliced crosswise
1 small jalapeno pepper, with some seeds, minced
3 scallions, green and white parts, thinly sliced on the diagonal
3 Tbsp chopped fresh dill


  1. Add the potatoes and salt to a large saucepan and cover with cold water, about 2 inches above the potatoes. Bring to a boil over high heat. Stir in the squash and asparagus, cover and reduce heat to medium-low. Cook until the potatoes are just tender, about 10 minutes.
  2. Drain the vegetable mixture, then immediately, while warm, add to the 4-3-2-1 dressing in a large bowl and stir gently to combine. Chill.
  3. Stir in the celery, jalapeno, scallions and dill. Adjust seasoning, and serve at room temperature or chill.

Exchanges/Choices: 1/2 Starch, 1/2 Vegetable, 1 Fat

From The With or Without Meat Cookbook by Jackie Newgent, RDN, CDN

Photo: Summer Squash and Purple Potato Salad from The With or Without Meat Cookbook. Cameron Whiteman Photography.

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Bite into Fresh Summer Meals

This plan is a great example of how you can make balanced choices at your next summer picnic or cookout. Remember – bring a healthy dish to share!

See Meal Plan