• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Creamy Potato Salad

  • 10servings
  • 90minutes
  • 119calories

Add to MenuAdd to Calendar

Source: ca.delish.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B9, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 1 1/2 pound(s) fingerling potatoes or other small waxy thin-skinned potatoes

  3. 1/2 cup(s) reduced-fat mayonnaise or soy mayonnaise

  4. 1/2 cup(s) low-fat plain yogurt

  5. 1 tablespoon(s) extra-virgin olive oil

  6. 1 teaspoon(s) anchovy paste

  7. Freshly ground pepper , to taste

  8. 2 tablespoon(s) white-wine vinegar or rice vinegar

  9. 1/2 teaspoon(s) salt , or to taste

  10. 1 medium red bell pepper , seeded and diced (1 1/2 cups)

  11. 1/2 cup(s) finely diced red onion

  12. 1/2 cup(s) chopped celery (1-2 stalks)

  13. 1/4 cup(s) chopped fresh parsley

  14. 2 tablespoon(s) diced gherkin pickles

  15. 2 tablespoon(s) drained capers , rinsed

  16. 1 tablespoon(s) chopped fresh chives

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback