2 lbs. red potatoes, cut into 3/4 inch chunks
4 eggs (yolks removed after cooking)
3/4 cup fat free plain yogurt
2 tsp. Dijon mustard (optional)
1 tbsp. plus 1 tsp. extra virgin olive oil
2/3 cup chopped whole green onions
3 tbsp. finely chopped flat leaf parsley
1/2 tbsp. finely chopped fresh tarraon
Salt and pepper to taste
Place potatoes and eggs in a large pot. Add enough cold water to exceed the top of potatoes by 2 inches. Place the pot over high heat and add one tsp. of salt. Bring water to boil and cook uncovered until potatoes are tender. approximately 20-30 minutes.
Drain potatoes and eggs in colander and allow them to cool. Meanwhile, in a small bowl whisk together the yogurt and mustard. Slowly whisk in the olive oil. Add the onions , parsley, tarragon and stir until combined.
Remove eggs and transfer the potatoes to a large bowl Peel eggs, remove yolks and cut egg whites into small pieces, add egg whites to potatoes in bowl. Pour dressing over potatoes and egg whites. Mix well with a wooden spoon breaking some of the potatoes so some of them are a bit mashed and ingredients are well combined. Season to taste with salt and pepper. Garnish with chopped parsley. Refrigerate for a least one hour or up to two days. Makes 6 servings.
**When I don't have whole green onions I use 1/2 to 3/4 of cup grated yellow onion. If your salad is a bit dry I sometimes add a tbsp.of low fat mayo to add a bit more flavor and moisten up, only if needed. If you slightly mash some of the potatoes in this salad is gives it a creamier texture thus requiring less dressing/mayo. Large chunks of potatoes seem drier and require more added fat and calories to be added for a similar result.
Sibmitted by beachlvin