Spunky Spud Salad

Ingredients

	6 Servings	12 Servings	24 Servings
Dressing: Lemon juice	1.5 Tbsp	3 Tbsp	6 Tbsp
Olive oil	0.5 Tbsp	1 Tbsp	2 Tbsp
Dijon mustard	0.5 Tbsp	1 Tbsp	2 Tbsp
Vinegar	1 tsp	2 tsp	4 tsp
Thyme, dried	0.125 tsp	0.25 tsp	0.5 tsp
Potato Salad: Potatoes, diced, skin on	0.5 lb	1 lb	2 lb
Broccoli, chopped	0.5 cup	1 cup	2 cup
Peas, frozen, thawed and drained	0.5 cup	1 cup	2 cup
Red bell peppers	2 Tbsp	4 Tbsp	8 Tbsp
Celery, diced	2 Tbsp	4 Tbsp	8 Tbsp
Canned corn, drained	0.25 cup	0.5 cup	1 cup

1. Combine all dressing ingredients and whisk together. Store in refrigerator until ready for 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.

Nutrition Facts
Serving size 1/2 cup (86g)
Amount Per Serving
Calories 62	From Fat 13
% Daily Value*
Total Fat 1g	2%
Sat. Fat 0g	0%
Cholesterol 0mg	0%
Sodium 113mg	5%
Total Carb 12g	4%
Dietary Fiber 2g	8%
Sugars 1g
Protein 2g
Vitamin A 10%	Vitamin C 40%
Calcium 2%	Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Make this dish in advance and refrigerate to use later in the week.

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

West Virginia Department of Education
1900 Kanawha Boulevard East, Charleston, WV 25305
(Staff Phone and Email by Name) (School Directory)

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