Meal-In-A-Bowl Potato Salad
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Salad | |||
| 1 ½ | pounds |
red skinned potatoes
unpeeled |
|
| 1 | Green |
black pepper
seeded and, sliced crosswise into rings |
*
|
| 4 | large |
eggs
hard-boiled |
|
| ½ | small |
red onion
thinly sliced and, separated into rings |
|
| ½ | cup |
black olives
pitted, ripe, sliced in half crosswise |
*
|
| ¼ | cup |
parsley leaves
minced |
|
| Dressing | |||
| 1 ¼ | cups |
yogurt, low-fat
plain |
|
| 3 | tablespoons |
dill weed
fresh, snipped |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 ½ | teaspoons |
dijon mustard
|
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
optional |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Salad | |||
| 680.4 | g |
red skinned potatoes
unpeeled |
|
| 1 | Green |
black pepper
seeded and, sliced crosswise into rings |
*
|
| 4 | large |
eggs
hard-boiled |
|
| 0.5 | small |
red onion
thinly sliced and, separated into rings |
|
| 118 | ml |
black olives
pitted, ripe, sliced in half crosswise |
*
|
| 59 | ml |
parsley leaves
minced |
|
| Dressing | |||
| 296 | ml |
yogurt, low-fat
plain |
|
| 45 | ml |
dill weed
fresh, snipped |
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
olive oil
|
|
| 7.5 | ml |
dijon mustard
|
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
salt
optional |
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
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.
