6 medium	potatoes (about 2 lbs)
2 stalks	celery, finely chopped
2 stalks	scallion, finely chopped
1/4 cup	red bell pepper, coarsely chopped
1/4 cup	green bell pepper, coarsely chopped
1 Tbsp	onion, finely chopped
1 egg	hard boiled, chopped
6 Tbsps	mayonnaise, light
1 tsp	mustard
1/2 tsp	salt
1/4 tsp	black pepper
1/4 tsp	dill weed, dried

 

1. Wash potatoes, cut in half, and place them in cold water in a saucepan.
2. Cook covered over medium heat for 25 to 30 minutes or until tender.
3. Drain and dice potatoes when cool.
4. Add vegetables and egg to potatoes and toss.
5. Blend together mayonnaise, mustard, salt, pepper, and dill weed.
6. Pour dressing over potato mixture and stir gently to coat evenly.
7. Chill for at least 1 hour before serving.

Makes 10 servings--Serving size: 1/2 cup

Calories 98
Fat 2 g
Saturated fat less than 1 g
Cholesterol 21 mg
Sodium 212 mg