A middle ground between waxy red potatoes and starchy russets, Yukon golds are great in potato salad. They hold their shape wonderfully, and lend a touch of buttery flavor to the mix. This salad blends a little yogurt into the mayonnaise dressing, adding tang. While raw bell peppers are a common potato salad ingredient, we roast them to amp up their sweetness and add some interesting charred flavor.
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.