Brussels Sprouts Potato Salad

Serving size:


    • 6 c
    • potatoes (2 lbs.) cubed
    • 1⁄2 lb
    • Brussels sprouts, halved
    • 2
    • hard boiled eggs, coarsley chopped
    • 1 c
    • red onion, chopped
    • 1⁄4 c
    • fresh dill, minced (1 t. dried)
    • 1
    • medium red bell pepper, seeded and cut into thin strips
    • 1⁄4 c
    • mayonaise or similar
    • 1⁄4 c
    • yogurt, plain, unsweetened
    • 1 T
    • Dijon or horseradish mustard
    • salt and pepper, to taste
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


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.

Adapted from Beyond the Moon Cookbook


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.


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