This vibrant potato salad is a delightful twist on the classic, featuring tender steamed red potatoes tossed with crisp green peppers, sharp red onion, and briny black olives. The dressing is light yet flavorful, made with low-fat yogurt, fresh dill, lemon juice, and a hint of Dijon mustard for depth. Hard-boiled eggs add protein and richness, making this a satisfying meal in a bowl. Perfect for picnics, potlucks, or a healthy lunch, it offers a refreshing balance of creamy and crunchy textures. It’s a versatile dish that tastes even better the next day as the flavors meld together.
Meal-In-A-Bowl Potato Salad
Description
This vibrant potato salad is a delightful twist on the classic, featuring tender steamed red potatoes tossed with crisp green peppers, sharp red onion, and briny black olives. The dressing is light yet flavorful, made with low-fat yogurt, fresh dill, lemon juice, and a hint of Dijon mustard for depth. Hard-boiled eggs add protein and richness, making this a satisfying meal in a bowl. Perfect for picnics, potlucks, or a healthy lunch, it offers a refreshing balance of creamy and crunchy textures. It&# 226;ÂÂs a versatile dish that tastes even better the next day as the flavors meld together.Ingredients
Directions
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Steam the unpeeled small red potatoes until they are just tender when pierced with a fork, but not mushy.
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While potatoes steam, prepare the vegetables: seed and slice the green pepper into rings, thinly slice the red onion into rings, and slice the pitted black olives in half.
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Hard-boil four eggs, peel them, and slice them crosswise.
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Once potatoes are cool enough to handle, cut them in half or quarters using a sharp knife, being careful not to remove the skin.
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Place the potato pieces in a large serving bowl or on a platter.
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Arrange the green pepper rings around the potatoes.
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Remove and discard two of the egg yolks from the sliced eggs, then arrange the remaining egg slices over the potatoes.
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Add the red onion rings and sliced black olives to the bowl.
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Sprinkle the minced fresh parsley over the salad.
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In a small bowl, whisk together the low-fat yogurt, fresh dill, lemon juice, olive oil, Dijon mustard, sugar, salt, and freshly ground black pepper to create the dressing.
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Pour the dressing evenly over the salad.
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Gently toss the salad to combine all ingredients, or serve it arranged as is.
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Serve immediately at room temperature or chill in the refrigerator until ready to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 131.1kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.2mg1%
- Total Carbohydrate 28.9g10%
- Dietary Fiber 3.7g15%
- Sugars 1.4g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
potato salad, red potatoes, yogurt dressing, dill, healthy lunch, mediterranean salad, picnic food, hard boiled eggs, black olives, fresh herbs, side dish, meal prep
