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Creamy Potato Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  12 servings, 1/2 cup each
Tossing potatoes with a little good vinegar while they are still warm infuses them with flavor. Capers, gherkins and a touch of anchovy give this old-fashioned salad a piquant finish, while red bell pepper and celery give it an appealing crunch.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
2   large eggs
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
1 teaspoon  anchovy paste
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.
Creamy Potato Salad Recipe at
Hard-cook eggs (see Tip). Peel eggs and chop coarsely.

Meanwhile, place potatoes in a large saucepan, cover with lightly salted water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, covered, until just tender, 15 to 20 minutes. Drain; let cool for about 10 minutes.

Meanwhile, whisk mayonnaise, yogurt, oil, anchovy paste and pepper in a small bowl until smooth.

Cut potatoes into cubes and place in a large bowl. Add vinegar and salt; toss gently to coat. Add bell pepper, onion, celery, parsley, gherkins, capers, chives, chopped eggs and the mayonnaise mixture; toss to coat well. Cover and refrigerate until chilled, at least 30 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   12 servings, 1/2 cup each
Calories: 119
Fat. Total: 5g
Protein: 4g
Carbohydrates, Total: 14g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 40mg
Sodium: 321mg
% Cal. from Fat: 38%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Paula, VA Reviewed: 06/29/2010
Great Recipe!
This is an outstanding potato salad recipe. Don't be intimidated by the anchovy paste, if you're not familiar with it. No hairy fish - just a delicious salty, briny flavor; not unlike really good black olives! And, the essence of little fishies is so good for you! Very fresh and seasonal version of this classic salad.
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