Every summer I trot this recipe out for us, for BBQs, for everything. It’s delicious just made, it’s delicious the following day.

It’s one of those easy recipes that are always a win at parties. Love it!

Jamaican-Style Potato Salad
6 servings,

Ingredients
1 ½ pound new potatoes, halved if large (I like to mix red and yellow for looks)
1 TBSP canola oil
2 Celery stalks, finely chopped
1 small onion, thinly sliced
½ green bell pepper, seeded and finely chopped
½ red bell pepper, seeded and finely chopped
½ cup reduced sodium chicken broth
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2 tsp Dijon mustard (I like to use whole grain, prettier)
½ tsp sugar free jerk seasoning
½ tsp salt

Bring a large pot of water to a boil, add potatoes, return to a boil. Reduce heat and simmer until the potatoes are fork-tender, 15-20 minutes. Drain in a colander; set aside.

Meanwhile, to make the dressing, heat oil in a large nonstick skillet over medium-low heat. Add the celery, onion, and bell peppers; cook, stirring, until softened, 6-8 minutes. Stir in the remaining ingredients and cook, stirring, until heated through, about 3 minutes. Remove the skillet from the heat.

When the potatoes are cool enough to handle, cut into ¾ inch chunks; transfer to a serving bowl. Pour the dressing over the potatoes and toss gently to coat. Serve within 4 hours or refrigerate, covered up to 2 days. For the best flavor serve at room temperature.

Nutritional Information (2/3 cup): Calories 122; fat 3g; Carbs 24g; Fiber 4g; Proteins 3g.

Source: Weight Watchers, Savoring Summer 2007, p. 70.