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Ready In:
1 hour
45 minutes
Serves: 10
Here’s a potato salad that’s both traditional and new—with great taste and a low-fat twist.
What you'll need
Large pan with lid
Stovetop
Cutting board
Sharp knife
Measuring spoons
Measuring cups
Spatula or spoon
Ingredients
Serves 10
6 Potatoes Medium
2 pieces Celery finely chopped
2 pieces Scallions finely chopped
1/4 cup Bell Pepper Red, coarsely chopped
1/4 cup Bell Pepper Green, coarsely chopped
1 tablespoon Onion finely chopped
1 Egg Hard-boiled, chopped
6 tablespoons Mayonnaise light
1 tablespoon Mustard
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Dill Weed dried
Directions
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.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 10
| Amount Per Serving | ||
|---|---|---|
| Calories 98 | ||
| % Daily Value* | ||
| Total Fat 2 g | 3% | |
| Sodium 212 mg | 9% | |
| Total Carbohydrate 18 g | 7% | |
| Dietary Fiber 2 g | 7% | |
| Protein 2 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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