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. This one is a keeper and so easy to make the night before.

Servings: 6 • Size: 3/4 cups • Points+: 3 pts 

Calories: 107.2 • Fat: 3.2 g • Carbs: 17.8 g • Fiber: 2.1 g  

Protein: 2.2 g

Ingredients:

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

Directions:

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.