Savory Potato Salad

Here’s a potato salad that has traditional taste with a low-fat twist. A great dish for picnics and get togethers.

• 6 (about 2 lbs.) medium potatoes
• 2 stalks celery, finely chopped
• 2 stalks scallion, finely chopped
• ¼ C red bell pepper, coarsely chopped
• ½ C green bell pepper, coarsely chopped
• 1 Tbsp onion, finely chopped
• 1 egg, hard boiled, chopped
• 6 Tbsp light mayonnaise
• 1 tsp mustard
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp dill weed, dried

• Wash potatoes, cut in half and place in saucepan in cold water.
• Cook covered over medium heat for 25-30 minutes or unitl 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 lest 1 hour before serving.

Makes 10 Servings

Nutritional Information

Serving Size 1/2 cup; Calories 98; Total Fat 2g; Saturated Fat less than1 g; Cholesterol 21 mg; Sodium 212 mg; Carbohydrates 18 g; Protein 2 g; Fiber 2 g

References and Resources : Keep the Beat: Heart Healthy Recipes, National Heart, Lung, & Blood Institute: 2006, Updated 01/07