Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30219/
Creamy Potato Salad
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.
Yield: 12 servings, 1/2 cup each
Preparation Time: 1 1/4 hours (including 1/2 hour chilling time)
Ingredients
| 2 | large eggs | ||
| 1 1/2 | pounds | fingerling potatoes or other small waxy thin-skinned potatoes (about 10), scrubbed | |
| 1/2 | cup | reduced-fat mayonnaiseor soy mayonnaise | |
| 1/2 | cup | low-fat plain yogurt | |
| 1 | Tablespoon | extra-virgin olive oil | |
| 1 | teaspoon | anchovy paste | |
| Freshly ground pepper, to taste | |||
| 2 | Tablespoons | white-wine vinegar or rice vinegar | |
| 1/2 | teaspoon | salt, or to taste | |
| 1 | medium red bell pepper, seeded and diced (1 1/2 cups) | ||
| 1/2 | cup | finely diced red onion | |
| 1/2 | cup | chopped celery (1-2 stalks) | |
| 1/4 | cup | chopped fresh parsley | |
| 2 | Tablespoons | diced gherkin pickles | |
| 2 | Tablespoons | drained capers, rinsed | |
| 1 | Tablespoon | chopped fresh chives | |
Nutrition Facts
Yield: 12 servings, 1/2 cup each
Approximate Nutrient Content per serving:
| Calories: | 119 | |
| Calories From Fat: | 45 | |
| Total Fat: | 5 | g |
| Saturated Fat: | 1 | g |
| Cholesterol: | 40 | mg |
| Sodium: | 321 | mg |
| Total Carbohydrates: | 14 | g |
| Dietary Fiber: | 1 | g |
| Protein: | 4 | g |
42 mg Vitamin C (70% dv), 20% dv Vitamin A.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Hard-cook eggs (see Tip). Peel eggs and chop coarsely.
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.
Meanwhile, whisk mayonnaise, yogurt, oil, anchovy paste and pepper in a small bowl until smooth.
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.
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.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30219/
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