Better For You Potato Salad

Potatoes

Cut one pound new potatoes into cubes. Cook in boiling water for 15 minutes or until just tender; drain. Cool completely.

Mix one-quarter cup light mayonnaise and 2-teaspoons dried basil leaves in a large bowl until well blended.

Add potatoes, two peeled, chopped hard-cooked eggs, one shredded carrot and one chopped green pepper; mix lightly. Cover.

Refrigerate at least one hour to allow flavors to blend.

Recipe makes six average size servings.

Nutrition information per serving:
Calories: 140; Total fat: 5g; Saturated fat: 1g; Cholesterol: 75mg; Sodium: 105mg; Carbohydrates: 19g; Fiber: 2g; Sugars: 3g; Protein: 4g

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