Ingredients

1-1/2 pounds small red new potatoes, unpeeled
1 green pepper, seeded and sliced crosswise into rings
4 hard boiled eggs
1/2 small red onion, thinly sliced and separated into rings
1/2 C. pitted ripe black olives, sliced in half crosswise
1/4 C. parsley, minced
Dressing:
1-1/4 C. plain low fat yogurt
3 Tbsp. fresh dill, snipped
1 Tbsp. fresh lemon juice
1 Tbsp. lemon juice
1 Tbsp. olive oil
1-1/2 tsp. Dijon mustard
1/2 tsp. sugar
1/4 tsp. salt, optional
1/2 tsp. freshly ground black pepper

Cooking Instructions

Steam unpeeled potatoes until just tender when pierced with a fork, but not mushy. If very small, leave whole, or when cool enough to handle, cut in half or quarters with a very sharp knife, taking care not to pull off the skin. Place in a large bowl, or on a serving platter surrounded by green pepper rings. Slice eggs crosswise, but remove and discard two of the yolks. Arrange slices over potatoes. Add onion rings and olives; sprinkle salad with parsley. In a small bowl, combine dressing ingredients. Pour dressing over salad. Either serve salad as is, or toss gently. May be served at room temperature or chilled.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)