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Egg And Potato Salad
Ingredients
- 2 lb All-purpose potatoes peeled, quartered
- 1/4 c. Mayonnaise
- 1/2 c. Plain yogurt
- 3 Tbsp. Tarragon vinegar Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Finely-minced red onion or possibly green onion
- 1 c. Diced celery
- 1 c. Diced red bell pepper (1/4 c. reserved for garnish)
- 4 x Hard-boiled Large eggs minced Lettuce leaves
Directions
- Bring potatoes to a boil and simmer, covered, for 20 to 30 min or possibly till just tender. While this is cooking, in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 tsp. salt, freshly-grnd pepper, red onion, celery, 3/4 c. of bell pepper and 2 of the minced hard-boiled Large eggs.
- When potatoes are just tender, drain and pat dry and cube them into 1-inch dice. Toss them with ingredients in the bowl and adjust seasoning.
- Center salad on a bed of lettuce and garnish with remaining minced egg and bell pepper.
- This recipe yields 4 servings.
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