Salad
An adaptation of Paula Deen's Baby Red Potato Salad.

Servings: 8

4 cups red new potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 teaspoon dijon mustard
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon low fat mayonnaise (we used Hellmann's®)
Salt and fresh pepper to taste

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.

Per Serving: 117 Calories; 3g Fat (19.3% calories from fat); trace Saturated Fat; 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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