Photo: Photo: Randy Mayor
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

July 03, 2013

AndreaW's Review

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.