Nutrition Facts

Serving Size½ cup
Calories98
Total Fat2 g
Saturated Fatless than 1 g
Cholesterol21 mg
Sodium212 mg

Servings and Times

Servings10

Ingredients and Preparation

IngredientsMeasures
Medium potatoes (about 2 pounds)6
Celery, finely chopped2 stalks
Scallion, finely chopped2 stalks
Red bell pepper, coarsely chopped¼ cup
Green bell pepper, coarsely chopped¼ cup
Onion, finely chopped1 tablespoon
Egg, hard-boiled, chopped1
Mayonnaise, light6 tablespoons
Mustard1 teaspoon
Salt½ teaspoon
Black pepper¼ teaspoon
Dill weed, dried¼ teaspoon

Tip: Add fresh vegetables and herbs to give a tasty flavor to this potato salad.

  1. Directions
  2. Wash potatoes, cut in half, and place them in cold water in a saucepan.
  3. Cook covered over medium heat for 25-30 minutes or until tender.
  4. Drain and dice potatoes when cool.
  5. Add vegetables and egg to potatoes and toss.
  6. Blend together mayonnaise, mustard, salt, pepper, and dill weed.
  7. Pour dressing over potato mixture and stir gently to coat evenly.
  8. Chill for at least 1 hour before serving.