Photo: Photo: Randy Mayor
Yield:
6 servings (serving size: 1 1/2 cups)

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.

Ratings & Reviews

brendafaaye's Review

brendafaaye
July 03, 2013
N/A

AndreaW's Review

AndreaW
June 01, 2011
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.