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DIFFICULTY LEVEL
Ingredients
- 6 medium potatoes (about 2 pounds)
- 2 stalks celery, finely chopped
- 2 scallions, finely chopped
- ¼ cup red bell pepper, coarsely chopped
- ¼ cup green bell pepper, coarsely chopped
- 1 tablespoon onion, finely chopped
- 1 egg, hard-boiled, chopped
- 6 tablespoons mayonnaise, light
- 1 teaspoon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dill weed, dried
Instructions
- 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.
Nutritional Information
Serving Size: 10 servings
Calories: 105
Total Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 2 g
Sodium: 222 mg
Carbs: 18 g
Protein: 3 g