Recipe - Meal-In-A-Bowl Potato Salad

SALAD
1 One half pound Small red new potatoes
unpeeled
1 Green pepper; seeded and
cut or sliced up crosswise into rings
4 Hardboiled eggs
One half small Red onion; thinly cut or sliced up and
separated into rings
One half cup Pitted ripe black olives
cut or sliced up in half crosswise
One fourth cup Parsley; minced

DRESSING
1 One fourth cup Plain lowfat yogurt
3 tablespoon Fresh; dill snipped
1 tablespoon Fresh lemon juice
1 tablespoon Lemon juice
1 tablespoon Olive oil
1 One half teaspoon Dijon mustard
One half teaspoon Sugar
One fourth teaspoon Salt; optional
One half teaspoon Freshly ground black pepper

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. Source: Jane Brody's Good
Food Book.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com, or
JPHELPS@nvn.com
Nancy O'Brion NOTE
I found this on the cooking echo and really have had the time to
figure out the exchanges. If some one trys this please help me on
this one!

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip