A middle ground between waxy red potatoes and starchy russets, buttery Yukon Golds are great in potato salad.

Adam Hickman
This Story Originally Appeared On cookinglight.com


Jennifer Causey

Recipe Summary

29 mins
53 mins
Serves 4 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with oven rack in top position. Cut peppers in half; discard seeds and stems. Place bell peppers, cut side down, on an aluminum foil-lined baking sheet. Broil 10 minutes or until well charred. Cover pan tightly with foil; let stand 10 minutes. Uncover peppers; remove and discard skins. Chop peppers; place in a medium bowl.

  • Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium; cook 5 minutes or until al dente. Add whole eggs; cook 10 minutes or until potatoes are tender. Drain potatoes; plunge eggs into ice water. Let eggs stand 10 minutes.

  • Add green onions and remaining ingredients to bell peppers; stir to combine. Peel cooked eggs; chop. Add potatoes to bell pepper mixture; toss to coat. Add eggs to potato mixture; stir gently to combine.

Nutrition Facts

244 calories; fat 9g; saturated fat 1.7g; mono fat 4.2g; poly fat 2.4g; protein 10g; carbohydrates 30g; fiber 6g; cholesterol 187mg; iron 2mg; sodium 324mg; calcium 53mg; sugars 6g; added sugar 3g.