Savory Potato Salad

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

• 6 medium potatoes (about 2 pounds)
• 2 stalks celery, inely chopped
•  
• 2 scallions, inely chopped
•  
• ¼ cup red bell pepper, coarsely chopped
•  
• ¼ cup green bell pepper, coarsely chopped
•  
• 1 tablespoon onion, inely 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

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.

  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