Recipe courtesy of Michele Urvater
Egg and Potato Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 380
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 46
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 159
- Sodium
- 925
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
Ingredients
1/2 cup plain yogurt
3 tablespoons tarragon vinegar
Salt and pepper
1/4 cup finely chopped red onion or green onion
1 cup diced celery
1 cup diced red bell pepper (1/4 cup reserved for garnish)
4 hard boiled eggs, chopped
Lettuce leaves
2 pounds all purpose potatoes, peeled and quartered
1/4 cup mayonnaise
Directions
- Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.