Creamy Potato Salad

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Creamy Potato Salad

Creamy Potato Salad

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.

Serves 12

Prep Time 30 min

Total Time 75 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
  • 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

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.


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