Deluxe Potato Salad Recipe

Serves 12

Ingredients

  • 2 large eggs
  • 1 1/2 pounds small potatoes, fingerling or similar.
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup low-fat plain yogurt
  • 1 tbsp olive oil
  • 1 tsp anchovy paste
  • 1/2 tsp ground black pepper
  • 2 tbsp white-wine vinegar
  • 1/2 tsp salt
  • 1 medium red bell pepper, seeded and diced
  • 1/2 cup finely diced red onion
  • 1-2 stalks celery, chopped (1 1/2 cups)
  • 1/4 cup chopped fresh parsley
  • 2 tbsp diced gherkin pickles
  • 2 tbsp drained capers, rinsed
  • 1 tbsp chopped fresh chives

Preparation

  1. Hard-boil eggs. Peel eggs and chop coarsely.
  2. Place potatoes in a large saucepan, cover with lightly salted water and bring to a simmer over medium-high heat. Cook potatoes on medium-high heat until tender, 15 to 20 minutes. Drain and let cool for 10 minutes.
  3. Whisk mayonnaise, yogurt, oil, anchovy paste and pepper in a small bowl until smooth.
  4. Cut potatoes coarsely into cubes and place in a large mixing bowl. Add vinegar and salt and toss gently to coat.
  5. 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. Serve cold.

Nutritional Information per Serving

  • 99 Calories
  • 14 g Carbohydrates
  • 3 g Fat
  • 37 mg Cholesterol
  • 4 g Protein

Source: Diabetic Connect

Photo Source: Adactio / Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

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