Egg And Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	All-purpose potatoes - peeled, quartered
1/4 cup	59ml	Mayonnaise
1/2 cup	118ml	Plain yogurt
3 tablespoons	45ml	Tarragon vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Finely-chopped red onion or green onion
1 cup	110g / 3.9oz	Diced celery
1 cup	146g / 5.1oz	Diced red bell pepper - (1/4 cup reserved
		For garnish)
4		Hard-boiled eggs - chopped
		Lettuce leaves

Recipe Instructions

Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking, in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly-ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard-boiled eggs.

When potatoes are just tender, drain and pat dry and cube them into 1-inch dice. Toss them with ingredients in the bowl and adjust seasoning.

Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6640)

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