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20 minute dinner recipes

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Creamy Potato Salad

http://www.eatingwell.com/recipes/creamy_potato_salad.html

From EatingWell:  Summer 2004, The Essential EatingWell Cookbook (2004)

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.

12 servings, 1/2 cup each | Active Time: 30 minutes | Total Time: 1 1/4 hours (including 1/2 hour chilling time)

Ingredients

Preparation

  1. Hard-cook eggs (see Tip). Peel eggs and chop coarsely.
  2. 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.
  3. Meanwhile, whisk mayonnaise, yogurt, oil, anchovy paste and pepper in a small bowl until smooth.
  4. 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.

Nutrition

Per serving : 119 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 40 mg Cholesterol; 14 g Carbohydrates; 4 g Protein; 1 g Fiber; 321 mg Sodium; 97 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

Tips & Notes