Ingredients
- 1 1/4 cups chopped red onion
- 3 /4 cup chopped multicolored mini bell peppers
- 4 teaspoons olive oil
- 1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch cubes
- 3 large eggs
- 2 /3 cup olive oil mayonnaise
- 1 /4 cup plain whole-milk Greek yogurt
- 1 tablespoon grainy or traditional Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 /4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh dill
- 5 /8 teaspoon kosher salt
- 1 /2 teaspoon ground black pepper
- Nutritional Information
- Calories 258
- Fat 19g
- Satfat 3g
- Unsatfat 16g
- Protein 5g
- Carbohydrate 17g
- Fiber 3g
- Sugars 3g
- Added sugars 0g
- Sodium 344mg
- Calcium 3% DV
- Potassium 2% DV
- How to Make It
- Step 1
- Preheat oven to 425°F. Combine onion, bell peppers, and oil on a baking sheet. Bake at 425°F until tender and lightly charred, about 15 minutes.
- Step 2
- Step 3
- Combine mayonnaise, yogurt, mustard, juice, parsley, dill, salt, and pepper in a medium bowl. Peel cooked eggs and chop. Add eggs, potatoes, and onion mixture to mayonnaise mixture; stir gently to combine. Serve immediately, or chill before serving.
Preparation
Step 1
Step 1
Preheat oven to 425°F. Combine onion, bell peppers, and oil on a baking sheet. Bake at 425°F until tender and lightly charred, about 15 minutes.
Step 2
Place potatoes in a large saucepan with water to cover by 2 inches; bring to a boil over high. Reduce heat to medium-low; simmer until potatoes are barely tender, about 5 minutes. Add eggs to pan. Cook until potatoes are tender, about 12 minutes. Remove eggs and place in a bowl filled with ice water; let stand 5 minutes. Drain potatoes; cool 5 minutes.
Step 3
Combine mayonnaise, yogurt, mustard, juice, parsley, dill, salt, and pepper in a medium bowl. Peel cooked eggs and chop. Add eggs, potatoes, and onion mixture to mayonnaise mixture; stir gently to combine. Serve immediately, or chill before serving.