Yield: Serves 6 (serving size: 1/2 cup)
1. Place a saucepan filled two-thirds with water over high heat; add egg, and cover. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
2. Combine remaining ingredients in a medium bowl; add potatoes. Peel and coarsely chop egg; add to potatoes.
VARIATION 1 Sour Cream Dill:
Prepare base recipe through step 1; omit egg. Combine 1/2 cup diced English cucumber, 2 tablespoons reduced-fat sour cream, 1 1/2 tablespoons plain fat-free Greek yogurt, 1 1/2 teaspoons chopped fresh dill, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.
Serves 6 (serving size: 1/2 cup) Calories 50, Fat 0.7g (sat 0.4g); Sodium 87mg
VARIATION 2 German-Style:
Prepare recipe through step 1; omit egg. Cook 2 slices center-cut bacon over medium-high until crisp; crumble. Add 1 tablespoon olive oil to drippings in pan. Return pan to medium-high. Add 2 teaspoons brown sugar, 1 teaspoon minced garlic, and 2 teaspoonsDijon; cook 1 minute. Add 3 tablespoons cider vinegar; bring to a boil. Remove from heat; stir in 1/4 teaspoon pepper and 1/8 teaspoon kosher salt. Combine sugar mixture, potatoes, and 1/3 cup sliced green onions. Top with bacon.
Serves 6 (serving size: 1/3 cup) Calories 82, Fat 3.1g (sat 0.7g); Sodium 132mg
VARIATION 3 Lemon-Herb:
Prepare base recipe through step 1; omit egg. Whisk together 1 tablespoon olive oil, 1/4 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon Dijon, and 1/4 teaspoon pepper in a bowl. Stir in 1/3 cup chopped arugula, 2 tablespoons sliced kalamata olives, 1 tablespoon chopped parsley, 1 tablespoon chopped fresh basil, and 1 tablespoon chopped fresh chives. Add drained potatoes; toss gently to coat.
Serves 6 (serving size: 1/3 cup) Calories 75; Fat 3.6g (sat 0.5g); Sodium 101mg