Creamy Potato Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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 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

Recipe

• 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.