Healthy Recipes:Creamy Potato Salad Recipe

 Health Envoy's Blog

 

Quick Info:

Servings Contains Dairy Contains Egg

Nutritional Info (Per serving):

Calories: 119, Saturated Fat: 1g, Sodium: 321mg, Dietary Fiber: 1g, Total Fat: 5g, Carbs: 14g, Cholesterol: 40mg, Protein: 4g

Carb Choices: 1

Prep Time: 20 mins

Cook Time: 30 mins

Rest Time: 40 mins

Total Time: 1 h 30 mins

Ingredients

• 2 large egg(s)
• 1 1/2 pounds potato(es), fingerling, or other small waxy thin-skinned potatoes                       (about 10), scrubbed
• 1/2 cup(s) mayonnaise, reduced-fat, or soy mayonnaise
• 1/2 cup(s) yogurt, low-fat plain
• 1 tablespoon oil, olive, extra-virgin
• 1 teaspoon anchovy paste
• pepper, black ground, to taste
• 2 tablespoon vinegar, white wine, or rice vinegar
• 1/2 teaspoon salt, or to taste
• 1 medium pepper(s), red, bell, seeded and diced, (about 1 1/2 cups)
• 1/2 cup(s) onion(s), red, finely diced
• 1/2 cup(s) celery, chopped, (1-2 stalks)
• 1/4 cup(s) parsley, fresh, chopped
• 2 tablespoon gherkin pickle(s), diced
• 2 tablespoon capers, drained, rinsed
• 1 tablespoon chives, fresh, chopped

Preparation

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. 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.