This Baby Red Potato Salad recipe is light on the mayonnaise. A delicious side dish you will make all summer at your backyard BBQs.
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 1/2 teaspoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon reduced fat mayonnaise
- kosher salt and fresh pepper, to taste
Directions
- Bring a pot of generously salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
- While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
- dressing for potatoes
- Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
- Serve room temperature or refrigerate until ready to serve.
