Meal-in-a-Bowl Potato Salad

Salad

 * 1½ lbs small red new potatoes, unpeeled
 * 1 green pepper, seeded and sliced crosswise into rings
 * 4 hard-boiled eggs
 * ½ small red onion, thinly sliced and separated into rings
 * ½ cup pitted ripe black olives sliced in half crosswise
 * ¼ cup parsley, minced

Dressing

 * 1¼ cup plain low-fat yogurt
 * 3 tbsp fresh, dill snipped
 * 1 tbsp fresh lemon juice
 * 1 tbsp lemon juice
 * 1 tbsp olive oil
 * 1½ tsp Dijon mustard
 * ½ tsp sugar
 * ¼ tsp salt, optional
 * ½ tsp freshly ground black pepper

Salad

 * 1) Steam the unpeeled potatoes until they are just tender when pierced with a fork, but not mushy.
 * 2) If they are very small, leave them whole, or, when cool enough to handle, cut them in half or quarters with a very sharp knife, taking care not to pull off the skin.
 * 3) Place them in a large bowl, or on a serving platter surrounded by the green pepper rings.
 * 4) Slice the eggs crosswise, but remove and discard two of the yolks.
 * 5) Arrange the slices over the potatoes.
 * 6) Add the onion rings and, and sprinkle the salad with the parsley.

Dressing

 * 1) In a small bowl, combine the dressing ingredients.
 * 2) Pour the dressing over the salad.
 * 3) Either serve the salad as is, or toss it gently.
 * 4) The salad may be served at room temperature or chilled.