Anchovy Potato Salad

By danyell923

Ingredients

• 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)

Details

Servings 6
Preparation time 25mins
Cooking time 50mins
Adapted from marthastewart.com

Preparation

Step 1

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.