Side Dish: Red Potato Salad

Potato salad has been a tradition in our household, and when summer rolls around and the BBQs start firing up, it's an even more integral part of our meals. Now I love that smooth and creamy texture, with just the right amount crunch potato salad that grandma used to make, but I aways feel so guilty indulging in too much of it. I recently tried a new potato salad recipe that I was quite pleased with. Still has everything you love in a potato salad, just minus a few calories and grams of fat. ;)

Ingredients:

• 8-10 medium red potatoes (cubed)
• 1 cup chopped green bell pepper
• 1/2 cup minced red onion
• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 tbsp. Dijon mustard
• 3 tbsp. mayo
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. minced garlic
• 1 tbsp. white sugar
• Paprika (to taste)

How to:

Before

Dressing

After!

1. Let's start by geting the potatoes ready. Once the potatoes are cubed, put them in a pot of cold water with salt, and bring to a boil. Once boiling, cover and cook until tender (pierced with fork to test), approx. 10 minutes. Pour into colander and rinse with cold water to cool potatoes. Let sit and prepare the dressing.
2. In a large mixing bowl, combine the remaining ingredients and whisk together. Dressing will taste very tangy, but don't fret, once they sit with the potatoes in the fridge, the flavors compliment each other very nicely.
3. In a separate bowl, add potatoes and pour the the liquid mixture over them (including peppers and onions), toss gently to coat. Cover and place in fridge for 1-2 hours. Enjoy!