Red Potato Salad (Light On the Mayo)
Servings: 6 servings Serving Size: 3 /4 cups

4 cups baby red potatoes, cut in small pieces*
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 1/2 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon reduced fat mayonnaise
kosher salt and fresh pepper, to taste

Bring a pot of generously salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.

Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.

Serve room temperature or refrigerate until ready to serve.