Ingredients

6 medium potatoes (about 2 lbs.)
2 stalks celery, finely chopped
2 scallions, finely chopped
¼ cup red bell pepper, coarsely chopped
¼ cup green bell pepper, coarsely chopped
1 Tbsp. onion, finely chopped
1 egg, hard boiled, chopped
6 Tbsp. reduced-fat mayonnaise
1 tsp. mustard
½ tsp. salt
¼ tsp. ground black pepper
¼ tsp. dried dill weed

Directions

1. Wash potatoes, cut in half, and place in saucepan of cold water. Cook, covered, over medium heat for 25 to 30 minutes or until tender.
2. Drain and dice potatoes when cool.
3. Add vegetables and egg to potatoes, and toss.
4. In a small bowl, blend together the mayonnaise, mustard, salt, pepper, and dill weed.
5. Pour dressing over potato mixture and stir gently to coat evenly.
6. Chill for at least one hour before serving.