Creamy Potato Salad

Creamy Potato Salad

14 Reviews
From: EatingWell Magazine, Summer 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.

Ingredients 12 servings

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  • 2 large eggs
  • 1½ pounds fingerling potatoes, or other small waxy thin-skinned potatoes (about 10), scrubbed
  • ½ 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 (1½ cups)
  • ¼ cup chopped fresh parsley
  • ½ cup chopped celery, (1-2 stalks)
  • 2 tablespoons diced gherkin pickles
  • 2 tablespoons drained capers, rinsed
  • 1 tablespoon chopped fresh chives

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: ½ cup
  • Per serving: 115 calories; 4 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 4 g protein; 14 mcg folate; 35 mg cholesterol; 2 g sugars; 0 g added sugars; 1,134 IU vitamin A; 42 mg vitamin C; 32 mg calcium; 1 mg iron; 332 mg sodium; 99 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 fat

Reviews 14

July 05, 2017
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By: Brett Craig Sanders
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.
June 24, 2017
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By: Charmer13
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.
May 21, 2013
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By: Dana Marie
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!
January 17, 2013
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By: EatingWell User
not tried yet what is miso
August 08, 2012
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By: EatingWell User
Addicting Potato Salad Adore this recipe!! I have to admit, I didn't have the anchovy paste, but I think that with or without it, this recipe is fantastic!! I crave pasta and potato salads so having one that isn't so bad and is hands down better than store bought is awesome!! Pros: Creamy and delicious
May 04, 2011
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By: alleluia
Used with Potato & Parsnip! I found some parsnips that had over-wintered in my garden and I had two little Yukon Gold potatoes, two hard boiled eggs from Pascha and YEP! Anchovy in oil. Along with the other ingredients listed this is a great salad. A keeper! Pros: light, creamy, and tasty Cons: none to report
August 03, 2010
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By: EatingWell User
Best potato salad I've ever eaten. Don't let the anchovy paste freak you out ... it will not taste fishy! Every time I make it I make a lil extra :) Lisa-Michigan
July 20, 2010
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By: EatingWell User
I MADE THIS SALAD FOR LAST SUNDAY'S SUPPER, IT IS FANTASTIC!! MY HUSBAND SAID IT'S THE BEST POTATO SALAD I HAVE EVER MADE, AND IT BEATS THE STORE BOUGHT SALADS. THE ONLY TWEAK I DID WAS I USED 4 EGGS INSTEAD OF 2. I THOUGHT IT BALANCED IT OUT BETTER IN THE SALAD, SO THAT IT WASN'T OVERWHELMED BY THE OTHER INGREDIENTS. I WOULD SERVE THIS SALAD ANYWHERE AND ANYTIME, IT IS AWESOME!!! 07/20/2010 SHARON
July 02, 2010
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By: EatingWell User
Potato Salad can be sooo boring. But not his one, everyone loved it including the kids.
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