Anchovy Potato Salad

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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.

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Ingredients

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.)

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Cook's Notes

Spicy Anchovy Mayonnaise
Combine 2 cups mayonnaise, 4 teaspoons Dijon mustard, 2 teaspoons red-pepper flakes, and 14 to 16 anchovy fillets, finely chopped.Tasty Tip
The 14 to 16 fillets in this dish seem like a lot but yield just 3 tablespoons -- enough to add rich, subtle flavor.

Reviews (1)

Anonymous
Rating: Unrated
12/21/2012
This is my first time reviewing a recipe, but I felt compelled. I enjoyed this recipe very much...had a handful of Russets in the fridge, grabbed the closest issue of EF and threw this potato salad together in about 30 minutes. The key is anchovies (if you hate them, this is not for you) and the heat from cayenne makes this a good winter version. I will certainly use this one again.
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