Meal-in-a-bowl potato salad
Yield: 6 servings ---
Ingredients:
- 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
Instructions:
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!
