Potato Salad with Cucumber & Red Bell Peppers
A light and tasty potato salad. The cucumber and bell peppers add the crunchiness and refreshing taste, a great side dish at a hot summer day.
Yield
6 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
red skinned potatoes
scrubbed and diced |
|
| 1 | each |
cucumbers
cleaned, drained and diced |
|
| ¼ | cup |
mayonnaise, light
|
*
|
| ½ | cups |
yogurt, low-fat
plain |
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | bunch |
scallions, spring or green onions
green and white parts, sliced |
*
|
| 1 | large |
sweet red bell peppers
diced |
|
| 3 | large |
eggs
hard-boiled, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
red skinned potatoes
scrubbed and diced |
|
| 1 | each |
cucumbers
cleaned, drained and diced |
|
| 59 | ml |
mayonnaise, light
|
*
|
| 118 | ml |
yogurt, low-fat
plain |
|
| 15 | ml |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | bunch |
scallions, spring or green onions
green and white parts, sliced |
*
|
| 1 | large |
sweet red bell peppers
diced |
|
| 3 | large |
eggs
hard-boiled, diced |
|
Directions
Add the diced potatoes in a large pot with lots of salted water.
Cover and bring to a boil over high heat.
Remove the lid, stir gently, then keep cooking over medium-high for about 9 minutes, until the potatoes become tender, but not falling apart.
Place them to a colander and rinse under cold water to stop cooking.
Set aside to drain.
In a small bowl, add the mayonnaise, salt, mustard, salt, pepper, and chives, whisk until well blended.
Add the potatoes, onion, sweet bell pepper and cucumber in a large bowl.
Drizzle the prepared dressing over the mixture and mix well.
Keep the salad refrigerate for at least half an hour.
Serve.
