| 1 1/2 pounds fingerling potatoes or other small waxy thin-skinned potatoes (about 10), scrubbed |
| 1/2 cup reduced-fat mayonnaise or soy mayonnaise |
| 1/2 cup low-fat plain yogurt |
| 1 tablespoon extra-virgin olive oil |
| Freshly ground pepper to taste |
| 2 tablespoons white-wine vinegar or rice vinegar |
| 1/2 teaspoon salt, or to taste |
| 1 medium red bell pepper, seeded and diced (1 1/2 cups) |
| 1/2 cup finely diced red onion |
| 1/2 cup chopped celery (1-2 stalks) |
| 1/4 cup chopped fresh parsley |
| 2 tablespoons diced gherkin pickles |
| 2 tablespoons drained capers, rinsed |
| 1 tablespoon chopped fresh chives |
Tip: To Make Hard-Cooked Eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the barest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll egg between your palms to loosen shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell. |
