preferably reduced-fat\u00bd cup (125 ml) plain low-fat yogurt1 tbsp (15 ml) fresh parsley, chopped\u00bd red or green bell pepper, seeds removed and chopped\u00bd onion, finely chopped1 hard-boiled egg, peeled and chopped (optional)Instructions1 ) Boil the PotatoesPlace the potatoes and \u00bd teaspoon of salt into a large pot of water. Bring to a boil and cook until tender, about 20 minutes depending on size. Drain and allow to cool slightly. Once they\u2019re cool enough to handle, peel off the skins and cut the potatoes into bite-sized cubes.2 ) Prepare the DressingIn a medium bowl, combine the mustard powder, remaining salt, lemon juice, and black pepper. Add the mayonnaise and yogurt, stirring until the mixture becomes silky and smooth. This combo is what gives the salad its balanced richness and lightness.3 ) Combine EverythingIn a large mixing bowl, add the cubed potatoes, chopped red or green pepper, and onion. Pour the dressing over the top and gently fold everything together, being careful not to mash the potatoes. The goal is to coat every piece without losing that soft, rustic texture.4 ) Add the Finishing TouchSprinkle the top with chopped parsley and the optional chopped egg for color and extra creaminess. Chill in the refrigerator for at least 30 minutes before serving.<\/p>\n\n\n\n
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preferably reduced-fat\u00bd cup (125 ml) plain low-fat yogurt1 tbsp (15 ml) fresh parsley, chopped\u00bd red or green bell pepper, seeds…<\/p>\n","protected":false},"author":2,"featured_media":21215,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-21214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n