Meal-In-A-Bowl Potato Salad
Yield: 6 servings
---SALAD
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
1 1/4 c Plain low-fat yogurt 1 1/2 ts Dijon mustard
3 T Fresh; dill snipped 1/2 ts Sugar
1 T Fresh lemon juice 1/4 ts Salt; optional
1 T Lemon juice 1/2 ts Freshly ground black pepper
1 T Olive oil
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!
441 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
1 1/4 c Plain low-fat yogurt 1 1/2 ts Dijon mustard
3 T Fresh; dill snipped 1/2 ts Sugar
1 T Fresh lemon juice 1/4 ts Salt; optional
1 T Lemon juice 1/2 ts Freshly ground black pepper
1 T Olive oil
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!
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