5 medium Yukon gold potatoes (about 2 pounds 6 ounces)
1 1/4 cups diced red bell pepper (1 large)
1/2 cup canola mayonnaise
1/4 cup diced celery
2 tablespoons chopped green onions
1/2 teaspoon freshly ground black pepper
3 large hard-boiled eggs, diced
How to Make It
Combine 2 teaspoons salt and potatoes in a large saucepan; cover with cold water. Bring to a boil; cook 25 minutes or until potatoes are tender. Drain; rinse with cold water. Drain and let cool; cut into 1-inch pieces. Combine potatoes, remaining 1 teaspoon salt, bell pepper, and remaining ingredients in a large bowl; toss gently to coat.
This was very good, not your mother's potato salad that's high in mayo (and fat and calories). My husband and I don't like onions, so I substituted a green pepper and eliminated the celery (because I didn't have any). Next time, I will decrease the amount of salt while mixing all the ingredients together. Some bites were a bit too salty for me. I will definitely be making this again for summer barbeques.
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