With Easter just around the corner, I’ve been looking for some “healthier” options for side dishes for Easter dinner. We always go to my grandmother’s house for Easter dinner after church that Sunday. Several of my family members are watching their weight and many of them are following Weight Watchers. So this Baby Red Potato Salad recipe is going to be perfect to take for dinner.
I had found several versions of Baby Red Potato Salad on several different sites and in several cookbooks that I have. So I took all the good things about those recipes and put them together to create this lighter version of potato salad that only has 3 Points Plus per each 3/4 Cup serving!
Baby Red Potato Salad
4 cups baby red potatoes, I prefer to cut them into small pieces, almost diced. I just don’t like large chunks of potatoes in my salad.
1/2 cup green bell pepper, finely diced
1/2 cup red bell pepper, finely diced. I love the flavor of a red pepper and it brings a punch of color to the salad.
1/4 cup red onion, finely diced
4 scallions, diced
1 tsp dijon mustard. I happen to have a spicy dijon mustard that is SO good with this salad.
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and pepper to taste
- Boil potatoes in salted water until soft, approx 10 minutes.
- Drain potatoes and let cool. (I am not a fan of warm potato salad. I know some folks are but not me!)
- While the potatoes are boiling, combine red onion, green pepper, red pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
- Mix well and let the flavors marinade while the potatoes cook.
- Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste.
- Serve room temperature or refrigerate until ready to serve. Just remember if serving at room temperature you want to serve it right away. With the mayonnaise in this dish you don’t want it to sit in the “Danger Zone” for very long or someone may end up sick.