This is a low-fat version of the traditional summertime favorite.
2 medium potatoes, peeled (if desired) and cut into 1/2-inch cubes (about 2 1/2 cups)
1/2 cup diced sweet onion
1/2 cup diced celery
1/2 small red bell pepper, finely diced
1/4 cup minced fresh parsley
1 tsp dried dill weed
1/4 cup fat-free or low-fat soy based mayonnaise
1 T seasoned rice vinegar
1 1/2 tsps mustard
1/8 tsp salt
1/8 tsp ground black pepper
PER SERVING: 135 calories; 3.8 g fat; 0.5 g saturated fat; 25.1% calories from fat; 0 mg cholesterol; 2.9 g protein; 23.7 g carbohydrate; 4.7 g sugar; 3.4 g fiber; 289 mg sodium; 46 mg calcium; 2.3 mg iron; 36.4 mg vitamin C; 394 mcg beta-carotene; 1.1 mg vitamin E
Steam the potatoes until just barely tender when pierced with a knife, about 10 minutes. Do not overcook.
Mix the mayonnaise, vinegar, mustard, salt and pepper. When the potatoes are done, add to the bowl. Then add the vegetables and herbs. Toss gently until evenly distributed. Chill thoroughly before serving.
Stored in a covered container in the refrigerator, leftover Potato Salad will keep for up to 3 days.
You could add more mustard, mayonnaise, salt or pepper. Other options include celery seed, pickles or pickle relish, or a few drops of agave nectar.
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