Creamy Potato Salad

• 2 large eggs
• 1 12 lbs fingerling potatoes, scrubbed (about 10)
• 12 cup reduced-fat mayonnaise
• 12 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
• 12 teaspoon salt (to taste)
• 1 medium red bell pepper, seeded and diced (1 1/2 cups)
• 12 cup red onion, diced fine
• 12 cup celery, chopped (1-2 stalks)
• 14 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.

eggs, potatoes, mayonnaise, lowfat plain yogurt, extra virgin olive oil, anchovy paste, fresh ground black pepper, white wine vinegar, salt, red bell pepper, red onion, celery, fresh parsley, gherkins, capers, fresh chives

Taken from www.food.com/recipe/creamy-potato-salad-447158 (may not work)