Categories: Sides

Ingredients

• 2 large red bell peppers
• 1 1/2 lb. Yukon Gold potatoes, cut into 3/4-in. cubes
• 4 large eggs
• 1/3 cup chopped green onions
• 1/4 cup canola mayo
• 1/4 cup chopped fresh parsley
• 3 tbsp. Greek yogurt
• 2 tbsp. chopped fresh dill
• 2 tsp. Dijon
• 1/8 tsp. table salt

Directions

1. Preheat broiler with oven rack in top position. Cut peppers in half; discard seeds and stems. Place bell peppers, cut side down, on a foil-lined baking sheet. Broil 10 minutes or until well charred. Cover pan tightly with foil; let stand 10 minutes. Uncover pepper; remove and discard skins. Chop peppers; place in a medium bowl.

2. Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium; cook 5 minutes or until al dente. Add whole eggs; cook 10 minutes or until potatoes are tender. Drain potatoes; plunge eggs into ice water. Let eggs stand 10 minutes.

3. Add green onions and remaining ingredients to bell peppers; stir to combine. Peel cooked eggs; chop. Add potatoes to bell pepper mixture; toss to coat. Add eggs to potato mixture; stir gently to combine.

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