Egg And Potato Salad (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Egg-sal, Potato-sal | 4 | Servings | |
INGREDIENTS
| 2 | lb | All purpose potatoes, peeled |
| and quartered | ||
| 1/4 | c | Mayonnaise |
| 1/2 | c | Plain yogurt |
| 3 | T | Tarragon vinegar |
| Salt and pepper | ||
| 1/4 | c | Finely chopped red onion, or |
| green onion | ||
| 1 | c | Diced celery |
| 1 | c | Diced red bell pepper, 1/4 |
| cup reserved for garnish | ||
| 4 | Hard boiled eggs, chopped | |
| Lettuce leaves |
INSTRUCTIONS
Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper. Yield: 4 servings Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6640 Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 111
Total Fat: 12.4g
Cholesterol: 217.8mg
Sodium: 348.7mg
Potassium: 358.4mg
Carbohydrates: 12.9g
Fiber: 1.5g
Sugar: 6.8g
Protein: 10g