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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Once the potatoes are cooked, they are tossed with vinegar to infuse them with flavor. Then they are combined with capers, gherkins, and anchovy for piquancy. Celery and red bell peppers are needed for crunch! Low fat mayonnaise and yogurt make the salad creamy, but reduced in calories and fat. From Eating Well magazine. Can be made up to 2 days in advance. Ingredients:
2 large eggs |
1 1/2 lbs fingerling potatoes, scrubbed (about 10) |
1/2 cup reduced-fat mayonnaise |
1/2 cup low-fat plain yogurt |
1 tablespoon extra virgin olive oil |
1 teaspoon anchovy paste |
fresh ground black pepper |
2 tablespoons white wine vinegar or 2 tablespoons rice vinegar |
1/2 teaspoon salt (to taste) |
1 medium red bell pepper, seeded and diced (1 1/2 cups) |
1/2 cup red onion, diced fine |
1/2 cup celery, chopped (1-2 stalks) |
1/4 cup fresh parsley, chopped |
2 tablespoons gherkins, diced |
2 tablespoons capers, rinsed and drained |
1 tablespoon fresh chives, chopped |
Directions:
1. Hard cook the eggs using your favorite method; peel eggs, then coarsely chop.
2. Meawhile, place potatoes in a large saucepan, cover with water, lightly season with salt, and simmer over medium heat, covered, until tender, 15 to 20 minutes; drain and let cool 10 minutes.
3. Whisk together mayonnaise, yogurt, oil, anchovy paste, and pepper in a small bowl.
4. Cut potatoes into cubes and place in a large bowl; add vinegar and salt, toss gently to coat.
5. Add bell pepper, onion, celery, parsley, gerkins, capers, chives, eggs, and the mayonnaise mixture; toss well.
6. Cover and refrigerate at least 30 minutes, up to 2 days.
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