Meal-In-A-Bowl Potato Salad

Servings: 6
Ingredients:

-----------------------------------SALAD-----------------------------------
1 1/2 lb Small red new potatoes            1/2 sm Red onion; thinly sliced and
-unpeeled                                -separated into rings
1    Green pepper; seeded and          1/2 c  Pitted ripe black olives
-sliced crosswise into rings             -sliced in half crosswise
4    Hard-boiled eggs                  1/4 c  Parsley; minced

———————————-DRESSING———————————-
1 1/4 c Plain low-fat yogurt 1 1/2 ts Dijon mustard
3 tb Fresh; dill snipped 1/2 ts Sugar
1 tb Fresh lemon juice 1/4 ts Salt; optional
1 tb Lemon juice 1/2 ts Freshly ground black pepper
1 tb Olive oil

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@sjc.com, or
JPHELPS@nvn.com 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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