Here's a salad you can feel good about eating at your next cookout or picnic.

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Caitlin Bensel

Recipe Summary test

active:
25 mins
total:
45 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

258 calories; fat 19g; saturated fat 3g; protein 5g; carbohydrates 17g; fiber 3g; sugars 3g; sodium 344mg.
Advertisement