Savory Potato Salad
Here’s a potato salad that’s both traditional and new—with great taste and a low-fat twist.
Makes
Serving size
Ingredients
6 medium potatoes (about 2 pounds)
2 stalks celery, finely chopped
2 scallions, finely chopped
¼ cup red bell pepper, coarsely chopped
¼ cup green bell pepper, coarsely chopped
1 tablespoon onion, finely chopped
1 egg, hard boiled, chopped
6 tablespoons reduced-fat mayonnaise
1 teaspoon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried dill weed
Instructions
- Wash potatoes, cut in half, and place in saucepan of cold water. 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.
- In a small bowl, blend together the 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.
Cooking Tip
Try to use potatoes of the same size for easy dicing.
Recipe Contributed by the National Heart, Lung, Blood Institute; Heart Healthy Home Cooking African American Style
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