Red Potato Salad and Dijon and Red Pepper

This is just a twist on traditional potato salad. Also red potatoes are lower on the glycemic index than russet potatoes, or yukon gold, etc. (which is important to me right now since I'm watching the prego weight gain!). The dijon is a nice way to both add flavor and cut back on the mayo, and I  love the extra crunch of the red peppers!

Red Potato Salad and Dijon and Red Pepper

4 cups baby red potatoes, cubed

1/2 cup red bell pepper, diced

3 scallions, diced

1 tsp dijon mustard

1 T extra virgin olive oil

1 T red wine vinegar

3 T reduced fat mayo

salt and pepper to taste

Boil potatoes in water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red pepper, dijon mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marry while the potatoes cook. Once the potatoes are cool, mix into the bowl and add scallions and additional salt and pepper to taste, as needed. Serve room temperature or refrigerate until ready to serve.

The dijon, olive oil, red wine vinegar and mayo can all be adjusted to suit your tastes, just add a bit at a time and taste until you like it!

I served this with a chicken breast sandwich.