POTATO****Potato and Egg Salad with Yogurt Dressing

By Unblond1

This was easy and quite good. Dan especially liked the capers. I cut the potatoes in quite large chunks, though, after I boiled them (used mini red ones) and I'd prefer them diced a bit smaller for ease of eating.

Ingredients

• 1/2 lb. small potatoes
• 2 green onions, thinly sliced
• 1 tbsp. capers
• 1 hard boiled egg, chopped
• 1/2 cup torn baby lettuce or spinach leaves (or watercress, mache or purslane)
• 1/4 cup diced celery
• 4 radishes, thinly sliced
• 1/4 cup Yogurt Dressing
• 1 tbsp. chopped fresh dill

Details

Servings 3

Preparation

Step 1

* Place potatoes in a large saucepan and cover with water. Bring to a boil, add salt and reduce the heat to low. Simmer until just tender, about 15 minutes. Drain and rinse with cold water to stop cooking. When cool enough to handle, cut into thick slices or chunks and transfer to a serving bowl.

* Add the green onions, capers, eggs, radishes, greens and celery. Mix gently with the yogurt dressing.

* Sprinkle with dill and serve.

*NUTRITION:*

* Calories - 125
* Fat - 4.6
* Sat Fat - .9
* Carbs - 16.1
* Fibre - 2.5
* Protein - 5.6