Creamy Potato Salad

By Logo inline

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.

 Creamy Potato Salad
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 1 1/4 hours (including 1/2 hour chilling time)

  • 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 tablespoons 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 tablespoons diced gherkin pickles

  • 2 tablespoons drained capers, rinsed

  • 1 tablespoon chopped fresh chives

  1. Cover and refrigerate for up to 2 days.

  2. 12 servings, 1/2 cup each

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

  4. 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.

  5. Meanwhile, whisk mayonnaise, yogurt, oil, anchovy paste and pepper in a small bowl until smooth.

  6. 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.

Nutritional Facts

Per serving
Saturated Fat
Monounsaturated Fat
Dietary Fiber
Added Sugars
1 starch
1 fat
Carbohydrate Servings
42 mg Vitamin C (70% dv)
20% dv Vitamin A.

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

american eatingwell yogurt super bowl summer spring soy/tofu side dishes salad picnic makeover housewarming fourth of july easy chill side dish

3 replies

ohneclue 2013-09-10 18:40:44 -0500 Report

If you are assuming adding vinegar to a recipe will lower blood sugar, don't. The only vinegar tested that lowered blood sugar was apple cider vinegar so there's no reason to recommend recipes with balsamic vinegar (3-4 times the sugar of ACV), sherry or rice wine vinegar and any other vinegar as having the same effect on blood sugar. Scientifically inaccurate. And the 2 T of vinegar even if it were ACV,would not be able to overcome the other starch in the recipe to lower BG unless you ate the whole thing for 1200 calories and 168 CHO grams!! Let's just guess which way the BG goes on that much food. The research said 2 T ACV on empty stomach and another one 2 T ACV with 1 bagel and 1/2 c orange juice which is no where near the load in this recipe.