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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 mayonnaise, or 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

Description

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.

Eating Well