ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

New Potato Salad

Yield 6 servings (serving size: about 3/4 cup)
New--or young--red potatoes hold their shape well after cooking, making it easy to quarter them when tender.

Ingredients

  • 1 1/2 pounds small red potatoes
  • 1/2 cup finely chopped red bell pepper
  • 1/3 cup finely chopped celery
  • 5 tablespoons low-fat mayonnaise
  • 1/4 cup minced shallots
  • 1/4 cup chopped green onions
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 113
  • caloriesfromfat 15 %
  • fat 1.9 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 2.6 g
  • carbohydrate 22.2 g
  • fiber 2.5 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 351 mg
  • calcium 21 mg

How to Make It

  1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and rinse with cold water; drain. Cool. Cut potatoes into quarters. Combine potatoes and remaining ingredients in a large bowl; toss gently to coat.