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Directions
Makes 4 servings
2 medium potatoes, peeled (if desired) and cut into 1/2-inch cubes (about 2 1/2 cups)
1/2 cup diced sweet onion
1/2 cup diced celery
1/2 small red bell pepper, finely diced
1/4 cup minced fresh parsley
1 teaspoon dried dill weed
1/4 cup fat-free or low-fat vegan mayonnaise
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons mustard
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Steam the potatoes until just barely tender when pierced with a knife, about 10 minutes. Do not overcook. Transfer to a large bowl and add the onion, celery, bell pepper, parsley, and dill weed.
In a separate bowl, combine the mayonnaise, vinegar, mustard, salt, and pepper. Mix well. Add to the potato mixture and toss gently until evenly distributed. Chill thoroughly before serving.
Stored in a covered container in the refrigerator, leftover Potato Salad will keep for up to 3 days.
Nutrition Information
Per serving (1/4 of recipe):
135 calories
3.8 g fat
0.5 g saturated fat
25.1% calories from fat
0 mg cholesterol
23.7 g carbohydrate
3.4g fiber
4.7 g sugar
2.9 g protein
289 mg sodium
2.3 mg iron
36.4 mg vitamin C
394 mcg beta-carotene
1.1 mg vitamin E
46 mg calcium
Recipe from The Cancer Survivor's Guide
We would like to thank Delectable Planet for the video production.
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