Creamy Potato Salad

Name: Creamy Potato Salad
Total time: 1 h 15 min
Ingredients: 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; ½ cup low-fat plain yogurt; 1 tablespoon extra-virgin olive oil; 1 teaspoon anchovy paste; Freshly ground pepper, to taste; ½ teaspoon salt, or to taste; 2 tablespoons white-wine vinegar, or rice vinegar; ½ cup finely diced red onion; 1 medium red bell pepper, seeded and diced (1 1/2 cups); ¼ cup chopped fresh parsley; 1/2 cup chopped celery, (1-2 stalks); 2 tablespoons diced gherkin pickles; 2 tablespoons drained capers, rinsed; 1 tablespoon chopped fresh chives

Rating: 4.8 stars

15 Ratings
15 Reviews

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. Source: EatingWell Magazine, Summer 2004

Patsy Jamieson

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Directions

Step 1

Hard-cook eggs (see Tip). Peel eggs and chop coarsely.

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Step 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.
Step 3

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

Tips

Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 2 days.

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.

Nutrition Facts

Serving Size: 1/2 cup

Per Serving:

115 calories; 4.4 g total fat; 0.8 g saturated fat; 35 mg cholesterol; 332 mg sodium. 99 mg potassium; 15.2 g carbohydrates; 1.3 g fiber; 2 g sugar; 3.6 g protein; 1134 IU vitamin a iu; 42 mg vitamin c; 14 mcg folate; 32 mg calcium; 1 mg iron; 7 mg magnesium;

Exchanges:

1 starch, 1 fat

Reviews (15)

Read More Reviews

15 Ratings

5 star values: 12
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

S I

01/29/2018

Was nice and tangy you'd never notice any anchovy flavor- no fishiness. However the lack of Dijon mustard was a little vexing. I tried it as it is first but couldn't resist adding Dijon -and a little more vinegar a dash of lemon juice. It's just me liking my salad on sour side. Had it in a flatbread wrap with salad greens and a few strips of BBQ chicken for a fulfilling meal. Read More

Brett Craig Sanders

07/05/2017

I made this twice and it keeps getting asked to be made again. My wife and kids can't get enough. I double the amount of potatoes and veggies but keep the mayonnaise the same as 1 recipe and double the yogurt for the dressing. I find for 1 recipe the amount of dressing it makes is more than enough and I don't use half of it anyway. Read More

Charmer13

06/25/2017

Will make again; some changes. Didn't have yogurt used fat free sour cream. I love the high ratio of raw vegetables to potato; love celery used more. Next time will try the yogurt (hooray protein) and 2x the eggs as another cook suggested and more capers. Read More

Dana Marie

05/21/2013

Serving Size I want to make this but I also wonder why the serving size of per serving is never given. I need this info to ensure I don't over serve myself. Thank you! Read More

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Creamy Potato Salad

Ingredients

Directions

Tips

Nutrition Facts

Reviews (15)

All Reviews for Creamy Potato Salad