An exciting alternative to regular potato salad, this colourful version is made with PEI red potatoes. This is a fun side dish to take to any spring and summer dinner parties.
Makes: 3-4 servings || Takes: 40 Minutes
2 1/2 lbs Medium red-skinned potatoes – 1.2 kg
1/2 cup Plain low-fat yogurt – 125 ml
1/4 cup Low-fat mayonnaise – 50 ml
2 tbsp Vinegar – 30 ml
4 Hard-cooked eggs, chopped coarsely
1 cup Diced celery – 250 ml
1 1/2 cup Diced large red pepper – 375 ml
1/2 cup Diced red onion – 125 ml
1/2 cup Diced large dill pickles – 125 ml
Boil eggs for 10 minutes and set aside.
Wash potatoes. Boil whole, unpeeled, (approx. 20-25 minutes) or until very soft. Drain. Spread out on a baking sheet and pierce with a fork to help let the steam out. Let cook for 5 minutes.
Leaving the skins on, chop the potatoes coarsely and place in a large bowl.
Add cooked eggs, celery, red pepper, red onion, and the pickles. Toss.
Add yogurt, mayo and vinegar, Stir till well mixed, Chill. Keeps well in the fridge for up to 2 days. If the salad seems a little dry, you can add an extra 1 tbsp. (15 ml) mayonnaise and 2 tbsp. (30ml) plain low-fat yogurt.