Creamy Potato Salad

By Bostoncook

Ingredients

• 2 large eggs
• 1 1/2 pounds potatoes, scrubbed
• 1/2 cup lowfat 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 diced red onion, finely diced
• 1/2 cup chopped celery
• 1/4 cup chopped fresh parsley
• 2 tablespoons gherkins, diced
• 2 tablespoons capers, rinsed
• 1 tablespoon chopped fresh chives

Details

Servings 12

Preparation

Step 1

1. Hard-cook eggs. Peel eggs and chop coarsely.

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.

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

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, gherkins, capers, chives, chopped eggs and the mayonnaise mixture; toss to coat well.

6. Cover and refrigerate until chilled, at least 30 minutes.

Notes: This was a good, basic potato salad. Worth a repeat for that, but nothing memorably different.