Cooking Index - Cooking Recipes & IdeasMeal-In-A-Bowl Potato Salad Recipe - Cooking Index

Meal-In-A-Bowl Potato Salad

Type: Meat, Vegetables
Courses: Main Course, Salads
Serves: 6 people

Recipe Ingredients

  Salad
1 1/2 lbs 681g / 24ozSmall red new potatoes - unpeeled
1   Green pepper - seeded and crosswise into rings
4   Hard-boiled eggs
1/2   Red onion - thinly sliced (small) into rings
1/2 cup 118mlPitted ripe black olives - sliced in half
1/4 cup 23g / 0.8ozParsley - minced
  Dressing
1 1/4 cups 296mlPlain low-fat yogurt
3 tablespoons 45mlFresh - dill snipped
1 tablespoon 15mlFresh lemon juice
1 tablespoon 15mlLemon juice
1 tablespoon 15mlOlive oil
1 1/2 teaspoons 7.5mlDijon mustard
1/2 teaspoon 2.5mlSugar
1/4 teaspoon 1.3mlSalt - optional
1/2 teaspoon 2.5mlBlack pepper - freshly ground

Recipe 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.

Source:
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. Jane Brody's Good Food Book.

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