Red Potato Salad Recipe
This healthy Baby Red Potato Salad is light, creamy, and perfect for summer cookouts! Made with just a touch of mayo, Dijon mustard, olive oil, and vinegar—no peeling required. A quick, BBQ side dish everyone will love.
Foto: Skinnytaste
Ingredients
6 servings
- 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)
Steps
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Bring a pot of generously salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
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While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
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Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
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Serve room temperature or refrigerate until ready to serve.
Nutrition Facts (per serving)
Macronutrients
Calories1075% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Skinnytaste
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