Light Potato Salad

So it's a couple weeks into the New Year. How's those resolutions going? Trying to get in shape, lose weight, be healthier? Me too. But I hate giving up my starchy food. Fortunately I'm from Idaho and potatoes have their own food group. Seriously, people can actually survive healthily on a diet of potatoes supplemented only with milk and butter, which contain the two vitamins not provided by potatoes (vitamins A and D). (Love my Wikipedia. I kinda knew that before I looked it up.) 

 This potato salad is a great way to make potatoes. It only has minimal mayonnaise (use light if you have it) and extra veggies. Everyone seemed to love it at my family get-together. Plus it makes fantastic leftovers. If you don't have a large group to feed I would actually probably halve the recipe, it makes a lot! I've made this before with those little rainbow potatoes and that was a lot of fun except the purple potatoes look a little muddy. For extra flavor try roasting the potatoes instead of boiling. I don't do that because I don't like adding the extra olive oil to get them roasted. It's great either way! I hope you enjoy!

Light Red Potato Salad

12 cups cubed red potatoes
1 cup chopped green bell pepper

1/2 cup minced red onion
1/2 cup olive oil

1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.

In a large bowl, combine potatoes, bell pepper and onion.

In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate. 

From The Food Network

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