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
• 1/2 cup low-fat plain yogurt
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon anchovy paste
• Freshly ground pepper, to taste
• 2 tablespoon white-wine vinegar, or rice vinegar
• 1/2 teaspoon salt, or to taste
• 1 medium red bell pepper, seeded and diced (1 1/2 cups)
• 1/2 cup finely diced red onion
• 1/2 cup chopped celery, (1-2 stalks)
• 1/4 cup chopped fresh parsley
• 2 tablespoon diced gherkin pickles
• 2 tablespoon drained capers, rinsed
• 1 tablespoon chopped fresh chives

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Cooking Directions

Step 1

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

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.