by Super User Featured Chef Adapted from Beyond the Moon Cookbook
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.
1medium 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
Brussels Sprouts Potato Salad Directions
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.