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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)