ANCHOVY POTATO SALAD

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Anchovy Potato Salad image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 6

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)

Steps:

  • 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.)

Nutrition Facts : Calories 437 g, Fat 31 g, Fiber 3 g, Protein 6 g, SaturatedFat 5 g

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