Meal-in-a-bowl Potato Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SALAD
1 1/2 lbs: Small red new potatoes unpeeled,
1: Green pepper, seeded and sliced crosswise into rings
4: Hard-boiled eggs,
1/2 small: Red onion, thinly sliced and separated into rings
1/2 cup: Pitted ripe black olives sliced in half crosswise,
1/4 cup: Parsley, minced
DRESSING
1 1/4 cup: Plain low-fat yogurt,
3 tbsp: Fresh, dill snipped
1 tbsp: Fresh lemon juice,
1 tbsp: Lemon juice,
1 tbsp: Olive oil,
1 1/2 tsp: Dijon mustard,
1/2 tsp: Sugar,
1/4 tsp: Salt, optional
1/2 tsp: Freshly ground black pepper,
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. Source: Jane Brodys Good Food Book.
Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com, or
JPHELPS@nvn.com Nancy OBrion NOTE I found this on the cooking echo
and really have had the time to figure out the exchanges. If some one
trys this please help me on this one!
Source from luhu.jp
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 Brodys Good Food Book.
Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com, or
JPHELPS@nvn.com Nancy OBrion NOTE I found this on the cooking echo
and really have had the time to figure out the exchanges. If some one
trys this please help me on this one!
Source from luhu.jp