Potato Salad Recipe is a serving of potatoes contains 45 percent of the recommended daily amount of vitamin C.

Ingredients

2 cups Diced potatoes

2 each Diced pickles

¼ cup Diced celery

2 each Diced green onions

¼ tsp. Pepper

½ cup Low-fat, low-sodium mayonnaise

¼ cup Prepared mustard

Method:

1. Boil the potatoes in water until they are tender enough to be easily pierced with a fork.

2. Remove the potatoes from the water and cool them with running cold water.

3. Put the potatoes in a large mixing bowl and add the pickles, celery and green onions.

4. In a separate bowl, mix the mayonnaise, mustard and pepper until combined.

5. Fold the mixture into the potato salad until well blended.

6. Chill in the refrigerator for at least one hour and serve cold.