When summer picnic season rolls around, potato salad is king in our house.

But n ot just any potato salad. The constant request from my husband is for this one C reamy Potato Salad recipe in particular (see below) because of, he says, the sec ret ingredient: pickles. More Recipes to Try: Potato Salads That Won t Pack on the Pounds 16 Fresh Potato Salad & Pasta Salad Recipes The pickles (capers too) really are a genius addition, but there are some other tricks to the secret sauce beyond pickles that take potato salad to the next lev el. The best part is that the same tricks the EatingWell Test Kitchen devised to make your potato salad taste delicious also make it much healthier than classic versions. People will ask you for this recipe. I guarantee it. Happy picnicking ! Related: Summer BBQ Picnic Foods Made Healthier 5 Must-Have Potato Salad Secrets: 1. Use waxy potatoes (i.e., fingerlings, red potatoes, Yukon Golds) instead o f floury potatoes (i.e., russet) if you want them to hold their shape better whe n you toss the potatoes with the dressing. 2. Lighten up the dressing by using a mixture of reduced-fat mayo and low-fat yogurt. The yogurt gives the salad a nice tang. 3. Toss potatoes with a little good vinegar while they are still warm to infu se them with flavor. 4. Add great flavor without fat: onions, chives, capers and gherkins add a la sting piquant finish. 5. Sneak in some veggies: red bell pepper and celery are naturally low in cal ories and will give your salad an appealing crunch and color. More Test Kitchen Tips: 7 Secrets for Cutting Calories and Fat 12 Tricks Every Home Cook Should Know Creamy Potato Salad Active time: 30 minutes Total: 1 1/4 hours (including 1/2 hour chilling time) To make ahead: the salad will keep, covered, in the refrigerator for up to 2 d ays. 2 large eggs 1 1/2 pounds fingerling or other small waxy thin-skinned potatoes (about 10), sc rubbed 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 1. Hard-cook eggs (see tip). Peel eggs and chop coarsely.

Add vinegar and salt. yogurt. 4 g protein. Vitamin A (20% dv). place potatoes in a large saucepan. oil. Reduce heat to low. 1/2 cup each. let cool for about 10 minute s. Makes 12 servings. Per serving: 119 calories. Meanwhile. To Make Hard-Cooked Eggs Place eggs in a single layer in a saucepan. 4. 5 g fat (1 g sat. 321 mg sodium. Nutrition bonus: Vitamin C (70% daily value). 1 g fiber.2. . Peel. cover and cook at the barest simmer f or 10 minutes. gherkins. Rinse under cold water or dip in water to remove bits of shell. capers. until just tender. Cover and refrig erate until chilled. 2 g mono). c overed. Bring to a simmer over medium-high heat. 3. Add bell pepper. toss gently to coat. whisk mayonnaise. 14 g carbohydrate. 15 to 20 minutes. chopped eggs and the mayonnaise mixture. cover with lightly salted wate r and bring to a simmer over medium-high heat. 97 mg potassium. To peel. 40 mg cholesterol. chiv es. crack the shell. Pour off hot water and run cold water over the eggs until complet ely cooled. cover with water. Cut potatoes into cubes and place in a large bowl. starting at the large end. at least 30 minutes. Meanwhile. Reduce heat to medium and cook. toss to coat well. then roll egg between your palms to loosen shell. anchovy paste and pepper in a small bowl until smooth. parsley. onion. celery. Drain.

Sign up to vote on this title
UsefulNot useful