Savory Potato Salad

Here’s a potato salad that’s both traditional and new—with great taste and a low-fat twist.

• Yield: 10 servings
•  Serving size: ½ cup
•  Calories 98 Total Fat 2 g
•  Saturated Fat 0 g 
• Cholesterol 21 mg 
• Sodium 212 mg 
• Total Fiber 2 g 
• Protein 2 g 
• Carbohydrates 18 g 
• Potassium 291 mg

Ingredients

• 6 medium potatoes (about 2 pounds)
• 2 stalks celery, finely chopped
• 2 scallions, finely chopped
• ¼ cup red bell pepper, coarsely chopped
• ¼ cup green bell pepper, coarsely chopped
• 1 tablespoon onion, finely chopped
• 1 egg, hard boiled, chopped
• 6 tablespoons mayonnaise, light
• 1 teaspoon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dill weed, dried

Method

• 1.Wash potatoes, cut in half, and place in saucepan of cold water.
• 2.Cook covered over medium heat for 25–30 minutes or until tender.
• 3.Drain and dice potatoes when cool.
• 4.Add vegetables and egg to potatoes and toss.
• 5.Blend together mayonnaise, mustard, salt, pepper, and dill weed.
• 6.Pour dressing over potato mixture and stir gently to coat evenly.
• 7.Chill for at least 1 hour before serving.