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.Ingredients
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
Cover and refrigerate for up to 2 days.
12 servings, 1/2 cup each
Hard-cook eggs (see Tip). Peel eggs and chop coarsely.
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.
- 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.