Meal-in-a-bowl potato salad

6 servings

Ingredients

Quantity Ingredient
1½ pounds Small red new potatoes unpeeled
1 Green pepper; seeded and sliced crosswise into rings
4 Hard-boiled eggs
1¼ cup Plain low-fat yogurt
3 tablespoons Fresh; dill snipped
1 tablespoon Fresh lemon juice
1 tablespoon Lemon juice
1 tablespoon Olive oil
½ small Red onion; thinly sliced and separated into rings
½ cup Pitted ripe black olives sliced in half crosswise
¼ cup Parsley; minced
1½ teaspoon Dijon mustard
½ teaspoon Sugar
¼ teaspoon Salt; optional
½ teaspoon Freshly ground black pepper

Directions

SALAD

DRESSING

Steam the unpeeled potatoes until they are just tender when pierced with a fork, but not mushy. If they are very small, leave them whole, or, when cool enough to handle, cut them in half or quarters with a very sharp knife, taking care not to pull off the skin. Place them in a large bowl, or on a serving platter surrounded by the green pepper rings.

Slice the eggs crosswise, but remove and discard two of the yolks.

Arrange the slices over the potatoes. Add the onion rings and olives, and sprinkle the salad with the parsley. In a small bowl, combine the dressing ingredients. Pour the dressing over the salad.

Either serve the salad as is, or toss it gently. The salad may be served at room temperature or chilled. Source: Jane Brody's Good Food Book.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@..., or JPHELPS@... Nancy O'Brion NOTE: I found this on the cooking echo and really haven't had the time to figure out the exchanges. If some one trys this please help me on this one!

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