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  13 months ago

#AugRecipe2019: Potato Salad

2 large red bell peppers
1 1/4 pounds Yukon Gold potatoes, cut into 3/4-in. cubes
4 large eggs
1/3 cup chopped green onions
1/4 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons plain 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh dill
2 teaspoons Dijon mustard
1/8 teaspoon sea salt

Step 1
Chop peppers; place in a medium bowl.
Step 2
Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium; cook 5 minutes or until al dente. Add whole eggs; cook 10 minutes or until potatoes are tender. Drain potatoes; plunge eggs into ice water. Let eggs stand 10 minutes.
Step 3
Add green onions and remaining ingredients to bell peppers; stir to combine. Peel cooked eggs; chop. Add potatoes to bell pepper mixture; toss to coat. Add eggs to potato mixture; stir gently to combine.


  12 months ago
Wow! Sounds delicious thanks for sharing!


  13 months ago
I like the idea of dill in it! Sounds good.

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