Check out this awesome potato salad! It's my absolute favorite!

Jamaican-Style Potato Salad

6 servings, 2 pts/serving  (Core)

Ingredients
11/2 pounds new potatoes, halved if large

1 tsp canola oil

2 celery stalk finely chopped

1 small onion finely sliced (didn't have any this time, I put garlic powder)

1/2 green bell pepper, seeded and finely chopped

1/2 red bell pepper, seeded and finely chopped

1/2 cup reduced sodium chicken broth

1/4 cup apple cider vinegar

2 tsp dijon mustard (I use whole grain, looks more "fuffy")

1/2 tsp sugar free jerk seasoning

1/2 tsp salt

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

Meanwhile, to make the dressing, heat the 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 3/4 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.

Suggested variation: You can substitute 2 cups of drained canned hearts of
palm for half of the potatoes.

Source: "Savoring Summer" booklet, Weight Watchers, p. 70.