Food & Cooking Recipes Salad Recipes Anchovy Potato Salad 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 8, 2021 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 25 mins Total Time: 50 mins Servings: 6 The mayonnaise in this potato salad gets a boost from anchovies. Refrigerate extra mayo in an airtight container, up to 5 days. Try it on sandwiches or with french fries. Ingredients 2 pounds russet potatoes, peeled and cut into 1-inch pieces Coarse salt 1 large celery stalk, diced small 2 scallions, chopped 2 large hard-cooked eggs, chopped 1 cup Spicy Anchovy Mayonnaise (below) Directions In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain, transfer to a large bowl, and let cool, about 30 minutes. Stir in celery, scallions, eggs, and mayonnaise and season with salt. (To store, cover and refrigerate, up to 3 days.) Cook's Notes Spicy Anchovy MayonnaiseCombine 2 cups mayonnaise, 4 teaspoons Dijon mustard, 2 teaspoons red-pepper flakes, and 14 to 16 anchovy fillets, finely chopped.Tasty TipThe 14 to 16 fillets in this dish seem like a lot but yield just 3 tablespoons -- enough to add rich, subtle flavor. Rate it Print