Potato Salad

We’re going to a potluck barbecue tonight, and along with some burgers to throw on the grill, I’m taking a small potato salad to share. I’ve been devouring (metaphorically) the Smitten Kitchen website, reading all the back posts over the past couple of weeks; it’s the site I wish I was writing. Oh well! I’ll just point you to all her veggie recipes and you can see the delicious-looking cakes and cookies yourself if you like; I won’t tempt you here.  She heavily adapted Roseanne Cash’s Potato salad, and I’ve adapted it again, since I hate egg in potato salads.

Potato Salad

1 pound new potatoes
2 dill pickle spears, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/3 cup)
6 green onions, white & green parts, chopped (about 1/3 cup)
3 tbsp light mayonnaise
2 tsp Dijon mustard
2 tsp apple cider vinegar

1. Quarter and boil the new potatoes until cooked (ideally you cooked double for last night’s dinner). Drain and let cool completely.
2. Add everything else and mix together. Add salt and pepper if it seems to need it.

Eat a quarter of this and you’ve got just 135 calories, or 3 Weight Watchers points.