Little Red Potato Salad

Name: Little Red Potato Salad
Yield: Makes 4 Servings
Ingredients: 1½ to 2 pounds small red potatoes, peeled; Salt, to taste; ½ cup plain low-fat yogurt; ⅓ cup chopped fresh parsley, or a mixture of parsley and fresh dill; 2 teaspoons Dijon mustard; ⅓ cup reduced-calorie mayonnaise; ¼ cup chopped red onion; 3 small dill pickles, chopped; 3 tablespoons red wine vinegar; 3 large eggs; freshly ground black pepper, to taste; 1 tablespoon olive oil

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This is great for the classic American picnic or with grilled foods.

Ingredients

1½ to 2 pounds small red potatoes, peeled
Salt, to taste
3 large eggs
3

Side dish
Vegetarian
Gluten-free
Raw

Method

1. Place the potatoes in a large saucepan with enough cold water to cover by about 2 inches. Bring to a boil, then add a teaspoon or two of salt. Boil gently, uncovered, for 12 minutes. With a large slotted spoon, gently lower the eggs into the water. Cover the pan and simmer steadily until the potatoes are tender when poked with a knife, about 12 minutes longer. The egg