Recipe - Egg And Potato Salad (Mf)

2 pound All purpose potatoes; peeled
and quartered
One fourth cup Mayonnaise
One half cup Plain yogurt
3 tablespoon Tarragon vinegar
Salt and pepper
One fourth cup Finely chopped red onion; or
green onion
1 cup Diced celery
1 cup Diced red bell pepper; 1/4
cup reserved for garnish
4 Hard boiled eggs; chopped
Lettuce leaves

Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until
just tender. While this is cooking in a glass mixing bowl combine the
mayonnaise, yogurt and vinegar. Toss with One half teaspoon salt, freshly ground
pepper, red onion, celery, Three fourths cup of bell pepper and 2 of the chopped hard
boiled eggs. When potatoes are just tender, drain and pat dry and cube them
into 1inch dice. Toss them with ingredients in the bowl and adjust
seasoning. Center salad on a bed of lettuce and garnish with remaining
chopped egg and bell pepper.

Yield: 4 servings

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6640 Posted to MCRecipe Digest
V1 #749 by 4paws@netrax.net (ShermeyerGail) on Aug 19, 1997