Creamy Potato Salad

12 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
  • 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
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons white-wine vinegar, or rice vinegar
  • 1/2 cup finely diced red onion
  • 1 medium red bell pepper, seeded and diced (1 1/2 cups)
  • 1/4 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

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: 1/2 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; 1134 IU vitamin A; 42 mg vitamin C; 32 mg calcium; 1 mg iron; 332 mg sodium; 99 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 fat

Reviews 12

May 21, 2013
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By: Dle
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! Pros: NULL Cons: NULL
January 17, 2013
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By: EatingWell User
not tried yet what is miso Pros: NULL Cons: NULL
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 Cons: NULL
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 Pros: Cons:
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 Pros: Cons:
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. Pros: Cons:
July 02, 2010
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By: EatingWell User
Potato Salad can be soooo boring, but not this one. It was great. Everyone including the kids loved it. Pros: Cons:
June 30, 2010
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By: EatingWell User
Sounds like a delicious salad, but I don't reccomend that anyone cool the cooked eggs by running them under cold water until they are cool. A great waste of water in these :"dry" times. Pros: Cons: