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 10

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.

  • 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.