Savory Potato Salad
Here’s a potato salad that’s both traditional and new—with great taste and a low-fat twist.
Servings: 10 cup (cups)
- 6 pieces Medium potatoes
- 2 pieces Stalks celery
- 2 pieces Scallions
- 1/4 cup Red bell pepper
- 1/4 cup Green bell pepper
- 1 tablespoon Onion
- 1 Hard-boiled egg
- 6 tablespoons Mayonnaise
- 1 tablespoon Mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Dill weed
Wash potatoes, cut in half, and place in saucepan of cold water.
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.
- Cut this recipe in half to save money.
Serving size: ½ cup
Total calories: 98 Total fat: 2 g Saturated fat: 0 g Carbohydrates: 18 g Protein: 2 g Fiber: 2 g Sodium: 212 mg
Heart Healthy Home Cooking African American Style
Heart Healthy Home Cooking
Source: National Heart, Lung, and Blood Institute (NIH)
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Calories: 98kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Sodium: 212mg | Fiber: 2g