Creamy Potato Salad

By mschweickert

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.

Details

Adapted from cookinglight.com

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.