6 medium potatoes (about 2 pounds)
2 stalks celery, finely chopped
2 stalks scallion, finely chopped
1/4 cup red bell pepper, coarsely chopped
1/4 cup green bell pepper, coarsely chopped
1 tablespoons onion, finely chopped
1 egg, hard boiled, chopped
6 tablespoons light mayonnaise
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon 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 1 hour before serving.
Makes 10 servings.
Fat: 4 gm
Saturated Fat: 1 gm
Cholesterol: 24 mg
Carbohydrate: 18 gm
Fiber: 2 gm
Protein: 3 gm
Sodium: 200 mg