MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Meal-In-A-Bowl Potato Salad
  Categories: Diabetic, Salads, Vegetables, Main dish
       Yield: 6 servings
     1 1/2 lb Small red new potatoes	       1/2 sm Red onion; thinly sliced
            -unpeeled                                -separated into rings
       1    Green pepper; seeded and          1/2 c  Pitted ripe black olives
            -sliced crosswise into rings             -sliced in half crosswise
       4    Hard-boiled eggs                  1/4 c  Parsley; minced
   1 1/4 c  Plain low-fat yogurt            1 1/2 ts Dijon mustard
       3 T  Fresh; dill snipped               1/2 ts Sugar
       1 T  Fresh lemon juice                 1/4 ts Salt; optional
       1 T  Lemon juice                       1/2 ts Freshly ground black pepper
       1 T  Olive oil                      
   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:, or
   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!