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. 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
Ingredients
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1 pound
baby potatoes, quartered and cooked
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1
small red onion, minced
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1 bunch
green onions, green parts only
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1 tablespoon
capers, minced
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5-6
anchovies fillets, minced
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1 handful
parsley, chopped
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6 pieces
bacon, cooked
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2-3 tablespoons
bacon grease
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3
hardboiled eggs, chopped
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2 tablespoons
dijon mustard
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1/2 cup
good quality mayonnaise... or more if needed
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lots of kosher salt, to taste
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freshly ground black pepper, to taste
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1 tablespoon
red wine vinegar, or lemon juice
Directions
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Boil, steam or roast your potatoes. Cool them in the fridge while you prepare the other ingredients.
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Finely chop your red onion, green onions, capers, bacon, anchovies, hard boiled eggs and parsley.
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Combine onions, chopped capers, bacon, onion, mayonnaise, vinegar, bacon grease & grainy mustard. Mix well, add your cooled potatoes and stir to coat the potatoes.
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Season very well with salt and pepper, adding additional vinegar, mustard and bacon grease to taste.
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