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. 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
baby potatoes, quartered and cooked
small red onion, minced
green onions, green parts only
anchovies fillets, minced
hardboiled eggs, chopped
good quality mayonnaise... or more if needed
lots of kosher salt, to taste
freshly ground black pepper, to taste
red wine vinegar, or lemon juice
In This Recipe
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, chopped capers, bacon, onion, 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.