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“Once the potatoes are cooked, they are tossed with vinegar to infuse them with flavor. Then they are combined with capers, gherkins, and anchovy for piquancy. Celery and red bell peppers are needed for crunch! Low fat mayonnaise and yogurt make the salad creamy, but reduced in calories and fat. From "Eating Well" magazine. Can be made up to 2 days in advance.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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