Savory Potato Salad

• 6 medium potatoes (about 2 lb)
• 2 stalks celery, finely chopped
• 2 scallions, finely chopped
• ¼ C red bell pepper, coarsely chopped
• ¼ C green bell pepper, coarsely chopped
• 1 Tbsp onion, finely chopped
• 1 egg, hard boiled, chopped
• 6 Tbsp reduced-fat mayonnaise
• 1 tsp mustard
• ½ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp dried dill weed

Ingredients for 10 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Wash potatoes, cut in half, and place in saucepan of cold water. Cook, covered, over medium heat for 25 to 30 minutes or until tender.

   Stovetop
2. 2

   Drain and dice potatoes when cool.

3. 3

   Add vegetables and egg to potatoes, and toss.

4. 4

   In a small bowl, blend together the mayonnaise, mustard, salt, pepper, and dill weed.

5. 5

   Pour dressing over potato mixture and stir gently to coat evenly.

6. 6

   Chill for at least 1 hour before serving.