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Spunky Spud Salad


6 Servings12 Servings24 Servings
Dressing: Lemon juice1.5 Tbsp3 Tbsp6 Tbsp
Olive oil0.5 Tbsp1 Tbsp2 Tbsp
Dijon mustard0.5 Tbsp1 Tbsp2 Tbsp
Vinegar1 tsp2 tsp4 tsp
Thyme, dried0.125 tsp0.25 tsp0.5 tsp
Potato Salad: Potatoes, diced, skin on0.5 lb1 lb2 lb
Broccoli, chopped0.5 cup1 cup2 cup
Peas, frozen, thawed and drained0.5 cup1 cup2 cup
Red bell peppers2 Tbsp4 Tbsp8 Tbsp
Celery, diced2 Tbsp4 Tbsp8 Tbsp
Canned corn, drained0.25 cup0.5 cup1 cup


  1. 1. Combine all dressing ingredients and whisk together. Store in refrigerator until ready for use.
  2. 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. 3. Combine potatoes, peas, broccoli, peppers, celery, and corn in a large bowl.
  4. 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.

Food For Thought

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

CACFP Crediting

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

  • Grain/Bread
  • Fruit/Vegetable