Savory Potato Salad
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size | ½ cup |
| Calories | 98 |
| Total Fat | 2 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 21 mg |
| Sodium | 212 mg |
Servings and Times
| Servings | 10 |
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.
