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30 minutes
Prep: 20 minutes
Cook: 10 minutes
202 calories per serving view nutrition facts
6 servings
suggest servings
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| Salad | |||
| 1 1/2 | pounds | red potatoes | unpeeled |
| 1 | Green | black pepper | seeded and, sliced crosswise into rings |
| 4 | large | eggs | hard-boiled |
| 1/2 | small | red onion | thinly sliced and, separated into rings |
| 1/2 | cup | black olives | pitted, ripe, sliced in half crosswise |
| 1/4 | cup | parsley leaves | minced |
| Dressing | |||
| 1 1/4 | cups | yogurt, low-fat | plain |
| 3 | tablespoons | dill weed | fresh, snipped |
| 1 | tablespoon | lemon juice | fresh |
| 1 | tablespoon | lemon juice | |
| 1 | tablespoon | olive oil | |
| 1 1/2 | teaspoons | dijon mustard | |
| 1/2 | teaspoon | sugar | |
| 1/4 | teaspoon | salt | optional |
| 1/2 | teaspoon | black pepper | freshly ground |
Steam the unpeeled potatoes until they are just tender when pierced with a fork, but not mushy.
If they are very small, leave them whole, or, when cool enough to handle, cut them in half or quarters with a very sharp knife, taking care not to pull off the skin.
Place them in a large bowl, or on a serving platter surrounded by the green pepper rings.
Slice the eggs crosswise, but remove and discard two of the yolks.
Arrange the slices over the potatoes.
Add the onion rings and olives, and sprinkle the salad with the parsley.
In a small bowl, combine the dressing ingredients.
Pour the dressing over the salad.
Either serve the salad as is, or toss it gently.
The salad may be served at room temperature or chilled.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 218mg | 9% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 4.0g | 18% |
| Sugars 6.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 10% | Vitamin C | 23% | |
| Calcium | 20% | Iron | 48% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Chives belong to the same family as onions, leeks, and garlic. The Latin name of this species means 'Rush-Leek.'...
I served the curry with rice instead of orzo. Pretty good recipe. The curry was little soupy, though. Next time, I would add more curry powder, for our family likes foods with lots of flavor.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
