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 canola 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 table salt
Est. added sugars 3g
How to Make It
Preheat broiler with oven rack in top position. Cut peppers in half; discard seeds and stems. Place bell peppers, cut side down, on an aluminum foil-lined baking sheet. Broil 10 minutes or until well charred. Cover pan tightly with foil; let stand 10 minutes. Uncover peppers; remove and discard skins. Chop peppers; place in a medium bowl.
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.
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.