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Do you stay away from potato salad because it's fattening? Not this recipe! Have the flavor you want along with the healthy ingredients your body needs.
Ingredients:
| 6 |
medium potatoes (about 2 lbs.) |
| 2 |
celery stalks, finely chopped |
| 2 |
scallion stalks, finely chopped |
| 1/4 cup |
red bell pepper, coarsely chopped |
| 1/4 cup |
green bell pepper, coarsely chopped |
| 1 Tbsp |
onion, finely chopped |
| 1 |
egg, hard boiled, chopped |
| 6 Tbsp |
mayonnaise, light |
| 1 tsp |
mustard |
| 1/2 ts |
salt |
| 1/4 tsp |
black pepper |
| 1/4 tsp |
dill weed, dried |
- Wash potatoes, cut in half, and place them in cold water in a saucepan.
- Cook covered over medium heat for 25 to 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 one hour before serving.
Makes 10 servings
| Serving size: |
1/2 cup |
| Calories: |
98 |
| Fat: |
2 g |
| Saturated fat: |
less than 1 g |
| Cholesterol: |
21 mg |
| Sodium: |
212 mg |
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External Source
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National Institutes of Health
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This article was reviewed and updated June 2007.
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