Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
less than 1 g
Servings and Times
Ingredients and Preparation
Medium potatoes (about 2 pounds)
Celery, finely chopped
Scallion, finely chopped
Red bell pepper, coarsely chopped
Green bell pepper, coarsely chopped
Onion, finely chopped
Egg, hard-boiled, chopped
Dill weed, dried
Add fresh vegetables and herbs to give a tasty flavor to this potato salad.
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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