Skinny Mini Potato Salad

Serves 4


1 pound red potatoes, scrubbed & diced

1 tablespoon Dijon mustard

3 tablespoons olive oil

2 tablespoons pickle juice

1 small green pepper, finely chopped

1 small red pepper, finely chopped

1 small yellow pepper, finely chopped

4 dill pickle spears, chopped

1 small red onion, finely chopped

1 cup frozen peas, thawed under running water


Cover potatoes with cold, lightly salted water. Bring to a boil. Reduce heat and simmer until just tender; drain and let cool slightly. Whisk together mustard, olive oil and pickle juice to make a vinaigrette; add warm potatoes. Blend in other vegetables and serve on lettuce or as a side dish.

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