Recipe By Chef Jim Coleman

It's two (click) two salads in one! To cut the fat, mix the mayo half and half with yogurt and eliminate two egg yolks.

Ingredients

• 2 cups medium diced (scrubbed or peeled) new potatoes, approximately 1/3 pound
• 8 large eggs — fully cooked according to Chef's Choice directions
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons finely chopped shallot
• 1 large jalapeño chile pepper (or favorite "hot-pepper") finely minced
• 1 tablespoon green onions finely chopped
• 2 teaspoons rice wine vinegar
• ¼ teaspoon kosher salt, or to taste
• ¼ teaspoon each of white, black and red pepper, or to taste

Directions

For Potatoes:

1. In a large saucepan, over high heat, bring enough salted water to cover the potatoes when added to a boil. Add potatoes and reduce the heat, simmering 10-15 minutes (maybe more or less depending on the size you cut the potatoes) or until tender. Drain the potatoes and let cool to room temperature.

Make the egg salad:

2. Peel the eggs and coarsely chop them to approximately the same size as the potatoes.

3. In a medium to large mixing bowl, whisk together the mayonnaise, Dijon mustard, shallots, hot pepper, rice wine vinegar, salt and trio of pepper. Refrigerate 3 to 4 hours (longer is fine as well) to allow the flavors to "infuse."

4. An hour before you are ready to serve, remove from the refrigerator and gently fold in the eggs, potatoes and green onions, lightly mixing until well combined.