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


Credit: 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.