Reduced-Fat Potato Salad

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   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.

2. 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.
3. Stored in a covered container in the refrigerator, leftover Potato Salad will keep for up to 3 days.

Recipe from the Cancer Survivor’s Guide by Neal Barnard, M.D.; recipe by Jennifer K. Reilly, R.D.