Baby Red Potato Salad

Of course we had to grill hamburgers and hot dogs for the 4th of July! I wanted to make a lower-guilt side dish to go along with it, but was craving potato salad...so I searched for something that would work, thinking that maybe a more vinegar based salad would be best, especially since I had a few "pickier" eaters who don't like mayonnaise that much! I found this recipe on a blog I frequent and went with it. I liked it, it has a nice crunch to it with the fresh pepper and onion, and it has just a little bit of mayo so it still had that "potato salad" feel, but much lighter and fresher.

Baby Red Potato Salad

4 cups baby red potatoes, cut into quarters (or small pieces)
1/2 cup green pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, chopped
1 tsp. dijon mustard
1 tbsp. mayonnaise
1 tbsp. olive oil
1 tbsp. red wine vinegar

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

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