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

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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