4 cups baby red potatoes (cut in small pieces*) 

1/2 cup green bell pepper (finely diced) 

1/4 cup red onion (finely diced) 

3 scallions (diced) 

1 1/2 teaspoons Dijon mustard 

1 tablespoon extra virgin olive oil 

1 tablespoon red wine vinegar 

1 tablespoon reduced fat mayonnaise  

salt and fresh pepper (to taste) 

DIRECTIONS: Bring a pot of generously salted water to a boil. Add potatoes and cook until soft, approximately 10 minutes. Drain. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve. 

NOTES: *Measure them cut up. Variations: If you can’t find baby red potatoes, use larger red skin potatoes, russet potato or yukon gold potatoes cut in bite-sized pieces. Swap the red onion for shallots. If you want to omit the mayo, swap it with full fat Greek yogurt. Add additional optional ingredients like dill pickles, celery, garlic powder, or chopped hard-boiled eggs. 

NUTRITION INFO: Serving - 3/4 cups, Calories: 107kcal, Carbohydrates: 17.8g, Protein: 2.2g, Fat: 3.2g, Saturated Fat: 1g, Fiber: 2.1g - WW Points: 1

(Recipe and photo courtesy of Skinnytaste)