Nutrition Facts| Serving Size | ½ cup | | Calories | 98 | | Total Fat | 2 g | | Saturated Fat | less than 1 g | | Cholesterol | 21 mg | | Sodium | 212 mg |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Medium potatoes (about 2 pounds) | 6 | | Celery, finely chopped | 2 stalks | | Scallion, finely chopped | 2 stalks | | Red bell pepper, coarsely chopped | ¼ cup | | Green bell pepper, coarsely chopped | ¼ cup | | Onion, finely chopped | 1 tablespoon | | Egg, hard-boiled, chopped | 1 | | Mayonnaise, light | 6 tablespoons | | Mustard | 1 teaspoon | | Salt | ½ teaspoon | | Black pepper | ¼ teaspoon | | Dill weed, dried | ¼ teaspoon |
Tip:
Add fresh vegetables and herbs to give a tasty flavor to this potato salad.
Directions - Wash potatoes, cut in half, and place them in cold water in a saucepan.
- Cook covered over medium heat for 25-30 minutes or until tender.
- Drain and dice potatoes when cool.
- Add vegetables and egg to potatoes and toss.
- Blend together mayonnaise, mustard, salt, pepper, and dill weed.
- Pour dressing over potato mixture and stir gently to coat evenly.
- Chill for at least 1 hour before serving.
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