Here's a salad you can feel good about eating at your next cookout or picnic.
1 1/4 cups chopped red onion
3/4 cup chopped multicolored mini bell peppers
4 teaspoons olive oil
1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch cubes
3 large eggs
2/3 cup olive oil mayonnaise
1/4 cup plain whole-milk Greek yogurt
1 tablespoon grainy or traditional Dijon mustard
2 teaspoons fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
5/8 teaspoon kosher salt
1/2 teaspoon ground black pepper
Added sugars 0g
Calcium 3% DV
Potassium 2% DV
How to Make It
Preheat oven to 425°F. Combine onion, bell peppers, and oil on a baking sheet. Bake at 425°F until tender and lightly charred, about 15 minutes.
Place potatoes in a large saucepan with water to cover by 2 inches; bring to a boil over high. Reduce heat to medium-low; simmer until potatoes are barely tender, about 5 minutes. Add eggs to pan. Cook until potatoes are tender, about 12 minutes. Remove eggs and place in a bowl filled with ice water; let stand 5 minutes. Drain potatoes; cool 5 minutes.
Combine mayonnaise, yogurt, mustard, juice, parsley, dill, salt, and pepper in a medium bowl. Peel cooked eggs and chop. Add eggs, potatoes, and onion mixture to mayonnaise mixture; stir gently to combine. Serve immediately, or chill before serving.
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