Baby Red Potato Salad
This potato salad is absolutely delicious, especially if you’re not a fan of traditional potato salad loaded with mayonnaise. Red potatoes provide vitamin C, vitamin B6, potassium, iron, and dietary fiber. Eaten with their skins on, they are even higher in fiber.
I found this recipe from Paula Deen and was surprised to see a lighter recipe from her, but the ratings were 5 stars so I figured it had to be good! I modified it a bit further reduce the points, but you would never know. This potato salad is a keeper and got lots of kudos at my Father’s Day luncheon.
- 4 cups baby red potatoes, cut in small pieces
- 1/2 cup green bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 3 scallions, diced
- 1 tsp dijon mustard
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp reduced fat mayonnaise
- salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.
Another delicious potato salad I absolutely love:
Potato Salad with Green Beans