Suddenly Baltimore has turned into a pit of humidity and heat making it the perfect time to make and serve a cold side dish. This is a very low fat and healthier verison of a traditional deviled potato salad. I added the celery and the carrots to give it a nice crunch and since I am not a egg-in-potato-salad type person, it keeps the salad from being too bland. Dijon mustard perks it up as well. Did you know that you have to use mustard and spices to technically call something “deviled”? Just some trivia for you!