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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

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Read the full recipe after the video.

Recipe Summary test

total:
1 hr 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

115 calories; protein 3.6g; carbohydrates 15.2g; dietary fiber 1.3g; sugars 2.1g; fat 4.4g; saturated fat 0.8g; cholesterol 35.5mg; vitamin a iu 1134.4IU; vitamin c 42.2mg; folate 14.1mcg; calcium 32.1mg; iron 0.8mg; magnesium 7mg; potassium 98.8mg; sodium 332.1mg.
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