Potato Salad

This is a healthy version of a potato salad packed with fresh green peppers, carrots, and celery. The vegetable flavors blend with dill and basil very nicely. For an extra healthy version, leave the mayo out. Just leave the salad overnight in the fridge for a better flavor blend before serving.

• 6 medium red-skin potatoes, washed
• 3 celery stalks, diced
• 2 carrots, diced
• 1 green bell pepper, seeded and diced
• 1/2 cup green onions, chopped
• 1 1/2 tsp dill weed
• 1 tsp basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt and black pepper to taste
• dairy and egg free mayonnaise to taste

Boil potatoes in skin until tender. Allow to cool. Cut potatoes into 1-inch cubes and place into salad bowl. Add the rest of the ingredients. Mix well. Serve as a side salad.

Inspired by Alan Goldhamer and Doug Lisle's "Potato Salad Recipe" from The Health Promoting Book