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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Lowfat yogurt replaces mayonnaise in the dressing for this salad. It's from the Garden Fresh Salad cookbook. Note: Chill time is 1 to 2 hours. Ingredients:
8 -10 red potatoes, sliced |
4 eggs, hard-cooked |
1/2 cup celery, sliced |
1/2 cup fennel, chopped |
1/4 cup onion, chopped |
1/2 cup plain low-fat yogurt |
2 tablespoons dijon mustard |
1 tablespoon fresh chives, chopped |
1 tablespoon white vinegar |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
2. In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine yogurt, Dijon mustard, chives, white vinegar, sugar and pepper; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice remaining egg. Top salad with egg slices and fennel tops, if desired.
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