Instructions: Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking, in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly-ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard-boiled eggs.

When potatoes are just tender, drain and pat dry and cube them into 1-inch dice. Toss them with ingredients in the bowl and adjust seasoning.

Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.

This recipe yields 4 servings.

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