By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-11-01

Servings: 12

Yield: 12 servings, 1/2 cup each

Total Time: 1 1/4 hours (including 1/2 hour chilling time)

Prep Time: 30 minutes

To Make Ahead: Cover and refrigerate for up to 2 days.

Recipe Description:

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.

Recipe Ingredients:

1. 2 large eggs
2. 1 1/2 pounds fingerling potatoes, or other small waxy thin-skinned potatoes (about 10), scrubbed
3. 1/2 cup reduced-fat mayonnaise, or soy mayonnaise
4. 1/2 cup low-fat plain yogurt
5. 1 tablespoon extra-virgin olive oil
6. 1 teaspoon anchovy paste
7. Freshly ground pepper, to taste
8. 2 tablespoons white-wine vinegar, or rice vinegar
9. 1/2 teaspoon salt, or to taste
10. 1 medium red bell pepper, seeded and diced (1 1/2 cups)
11. 1/2 cup finely diced red onion
12. 1/2 cup chopped celery, (1-2 stalks)
13. 1/4 cup chopped fresh parsley
14. 2 tablespoons diced gherkin pickles
15. 2 tablespoons drained capers, rinsed
16. 1 tablespoon chopped fresh chives

Recipe Steps:

1. Hard-cook eggs (see Tip). 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. 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.

Recipe Tips & Notes:

1. To Make Hard-Cooked Eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the barest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll egg between your palms to loosen shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell.

Recipe Nutrition:

Per serving: 119 calories; 5 g fat (1 g saturated fat, 2g mono unsaturated fat); 40 mg cholesterol; 14 g carbohydrates; 4 g protein; 1 g fiber; 321 mg sodium; 97 mg potassium

Nutrtion Bonus: 42 mg Vitamin C (70% dv), 20% dv Vitamin A.

Exchanges: 1 starch, 1 fat

Carbohydrate Servings: 1

Recipe Categories:

Course(s)

Dinner

Lunch

Cuisine(s)

American

Degree of Difficulty

Easy

Special Health Consideration(s)

Low Calorie

Low Carb

Low Sat Fat

Low Sodium

Heart Healthy

Diabetes Appropriate

Healthy Weight

Seasons & Occassions

Summer

Spring

Fourth of July

Picnic

Housewarming

Super Bowl

Main Ingredient(s)

Dairy & Soy

Soy/Tofu

Dairy & Soy

Yogurt

Technique(s)

Chill

Dish Type(s)

Salad

Side Dishes

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.