Potato Salad with Bacon, Anchovies and Capers
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Author Notes: I love this salad and it's great for potlucks and bbq's. I've made a vegetarian version for our friends, so I know it's great without bacon and anchovies, however I'm an anchovy addict and I highly recommend trying the salad with them, even if you're not a fan - they add a great depth of flavor and you really don't notice them. I also suggest making this salad the day before you eat it, it gives the flavors a good chance to relax and melt together. - darksideofthespoon
Serves 6
- 1 pound baby potatoes, quartered and cooked
- 1 large red onion, minced
- 1 bunch green onions, green parts only
- 1 handful capers, minced
- 2 ounces anchovies, chopped
- 1 handful parsley, chopped
- 12 pieces bacon, cooked and crumbled
- 3 tablespoons bacon grease
- 3 hardboiled eggs, chopped
- 1/4 cup dijon mustard
- 1/2 cup good quality mayonnaise (or more if needed)
- lots of kosher salt, to taste
- 1 tablespoon freshly ground black pepper
- 1 tablespoon red wine vinegar, or lemon juice
- Boil, steam or roast your potatoes. Cool them in the fridge while you prepare the other ingredients.
- Finely chop your red onion, green onions, capers, bacon, anchovies, hard boiled eggs and parsley.
- Combine onions, bacon and anchovy mixture, mayonnaise, vinegar, bacon grease & grainy mustard. Mix well, add your cooled potatoes and stir to coat the potatoes.
- Season very well with salt and pepper, adding additional vinegar, mustard and bacon grease to taste.
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad
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11 months ago sexyLAMBCHOPx
reads tasty, sand eggs b/c not a fan - saved and good luck!
11 months ago darksideofthespoon
Thank you! I don't like hard boiled eggs either, when I make this I always get dear husband to chop the eggs... they have to be extra small or I pick them out, hehe ;)