Egg and Potato Salad

1. 1

   Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender.

2. 2

   While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar.

3. 3

   Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs.

4. 4

   When potatoes are just tender, drain and pat dry and cube them into 1inch dice.

5. 5

   Toss them with ingredients in the bowl and adjust seasoning.

6. 6

   Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.