October 24, 2016

Recipe: Baby Red Potato Salad


Lighten up this family favorite and enjoy a lighter potato salad side dish.

This healthy spin on traditional potato salad contains less mayonnaise and fewer calories, but more flavor to savor. Serve as a scrumptious complement to your grilled favorites.

Baby Red Potato Salad
Recipe type: Side Dish
Serves: 6 servings
  • 4 cups baby red potatoes
  • ¼ cup red onion, finely diced
  • ½ cup green bell pepper, finely diced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon reduced-fat or light mayonnaise
  • 3 green onions, sliced
  • Salt and pepper (to taste)
  1. Boil potatoes in water until tender, approximately 10-15 minutes.
  2. While the potatoes are boiling, combine the red onion, green pepper, mustard, olive oil, vinegar and mayonnaise to create a dressing. Mix well.
  3. Drain potatoes and allow to cool. Cut into bite-sized pieces and place in a large bowl.
  4. Stir in the dressing. Add in green onion, then salt and pepper to taste.
  5. Cover and refrigerate until ready to serve.
To add an extra splash of color, use orange or red bell pepper instead of green bell pepper.
Light Miracle Whip can be substituted for reduced-fat or light mayonnaise.
Pack in some protein by adding hard-cooked diced eggs.
Nutrition Information
Serving size: ¾ cup Calories: 106 Fat: 3 grams Saturated fat: 0 grams Trans fat: 0 grams Carbohydrates: 17 grams Sugar: 2 grams Sodium: 80 milligrams Fiber: 2 grams Protein: 2 grams Cholesterol: 1 milligram