If you're someone like me, you don't like a lot of "salads" that pop up over the summer. Too much mayonnaise, not enough flavor. Don't get me wrong, there are a few that I will eat. It's all about the flavor. It has to taste good, not like mayo. Blech. This is a wonder alternative that I found from Paula Deen. Say what you want about the woman and her career (we all have opinions and are entitled to them, just please leave them off my comments), but she is a wonderful cook and I've been watching her for years. I've changed it up from her's to give it my own little flare and a touch of color.

Ingredients:
4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp mayonnaise
salt and fresh pepper

Directions:
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.

Red potatoes provide vitamin C, vitamin B6, potassium, iron, and dietary fiber. Eaten with their skins on, they are even higher in fiber.