Creamy Potato Salad Recipe

Name: Creamy Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 12 lbs fingerling potatoes, scrubbed (about 10); ½ cup reduced-fat mayonnaise; ½ cup low-fat plain yogurt; 1 tablespoon extra virgin olive oil; 1 teaspoon anchovy paste; fresh ground black pepper; 2 tablespoons white wine vinegar or 2 tablespoons rice vinegar; ½ teaspoon salt (to taste); 1 medium red bell pepper, seeded and diced (1 1/2 cups); ½ cup red onion, diced fine; ½ cup celery, chopped (1-2 stalks); ¼ cup fresh parsley, chopped; 2 tablespoons gherkins, diced; 2 tablespoons capers, rinsed and drained; 1 tablespoon fresh chives, chopped

Servings: persons

2 large eggs
1 12 lbs fingerling potatoes, scrubbed (about 10)
½ cup reduced-fat mayonnaise
½ cup low-fat plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon anchovy paste
fresh ground black pepper
2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
½ teaspoon salt (to taste)
1 medium red bell pepper, seeded and diced (1 1/2 cups)
½ cup red onion, diced fine
½ cup celery, chopped (1-2 stalks)
¼ cup fresh parsley, chopped
2 tablespoons gherkins, diced
2 tablespoons capers, rinsed and drained
1 tablespoon fresh chives, chopped

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.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large eggs, 1 12 lbs fingerling potatoes, scrubbed (about 10), ½ cup reduced-fat mayonnaise, ½ cup low-fat plain yogurt, and more.

Yes, Creamy Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Creamy Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions