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Brussels Sprouts Potato Salad

Yield
Servings
Prep time
1 1⁄2 hours
Courses
Side dishes | Vegetables | Salads
Special Diets
Vegetarian
Food Allergies
Gluten-free
Source
Adapted from Beyond the Moon Cookbook

Description

This hearty side is a great dish for potlucks and entertaining. The addition of Brussels sprouts transforms potato salad, a summer favorite, into something definitively autumnal.

Ingredients

6 cpotatoes (2 lbs.) cubed
2 hard boiled eggs, coarsley chopped
1 cred onion, chopped
1⁄4 cfresh dill, minced (1 t. dried)
1 medium red bell pepper, seeded and cut into thin strips
1⁄4 cmayonaise or similar
1⁄4 cyogurt, plain, unsweetened
1 TDijon or horseradish mustard
  salt and pepper, to taste
1⁄2 lbBrussels sprouts, halved

Instructions

Cook potatoes in boiling water, about 10 minutes or until tender. Drain and cool, set aside in a big mixing bowl. Steam Brussels sprouts about 6-8 minutes or until tender. Drain and cool, add to potatoes. Add eggs, onion and red pepper. In a separate bowl whisk together mayonnaise, yogurt, dill, mustard, salt and pepper to taste. Gently fold this mixture into the ingredients chilled in the large bowl until everything is combined. Serve chilled or at room temperature.