Crunchy Potato Salad

Source: Better Homes and Gardens

1 medium potato
1/4 cup light mayonnaise dressing or salad dressing
1/2 teaspoon prepared mustard
3/4 cup shredded carrots
1/4 cup finely chopped red sweet pepper
2 tablespoons sliced green onion (1)
1 tablespoon sweet pickle relish
Sweet pickle slices (optional)

In a small saucepan cook potato, covered, in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Peel and cube potato. Meanwhile, for dressing, in a medium bowl stir together mayonnaise dressing and mustard. Add potato, carrots, sweet pepper, onion, and relish to dressing. Toss lightly to coat. Cover and chill for 2 to 48 hours. Spoon into 4 containers; cover tightly. Pack in insulated containers with ice packs. If desired, serve with pickle slices. Makes 4 (1/2-cup) servings.