Meal-in-a-Bowl Potato Salad

Ingredients

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

Directions

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.