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Potato Salad Winner Announced!!

July 2, 2013 by Mary Frances 4 Comments

Soon after Memorial Day, we set out to find the best potato salad recipe we could before the next big picnic holiday – the Fourth of July – this week! So I asked for my readers’ favorite recipes and had almost too many to choose from, in the best way. The submissions were about as varied as possible, and I recruited my team to vote for the top three.

Those top three were: the decadent and complex Salat Olivier from Misha, the bread-and-butter-pickle-sweetened Mom’s Potato Salad from Nicky, and Aunt Rose’s Potato Salad with anchovies from Nikki. Thank you to everyone who submitted a recipe. They were, quite frankly, all good!

Our team chose the last one as the big winner. It’s simple but really delicious, verging on a “classic” non-mayo potato salad recipe. It is a neat trick to take out the cooked egg yolks and combine them with the olive oil and herbs. That makes a kind of homemade, safe (because the yolks are cooked) mayonnaise. The anchovies give it that boost of flavor. (and you know I LOVE anchovies) It’s possible that people who are turned off by the idea of anchovies will still enjoy this recipe because there’s only one – but to be honest, I would add even more anchovies (3.5) and chives (1 tbs.).

Potato salad with eggs and anchovies - perfect for a July 4th picnic.

Here is the recipe. Thank you, Nikki Landau!! Your prize, our wonderful LOVE apron, will be coming to you soon.

AUNT ROSE’S EGG AND POTATO SALAD RECIPE – serves 4

1. Boil 1 pound of yellow new potatoes in their skins. Peel and chill.
2. Hard boil 4 eggs. Peel and chill.

Dressing:
1. In a bowl put 1 tsp. salt and 1/4 tsp. fresh ground pepper.
2. Add 2 tbsp. red wine vinegar, 5 tbsp. light olive oil, 1 tsp. chopped chervil, 1 tsp. chopped chives, and 1 anchovy fillet, minced.

Remove yolks from the hard boiled eggs and crumble into dressing. Whisk to combine. Cut egg whites into pieces. Cut the potatoes into thin slices.

Fold everything together, mix well and serve chilled. It’s simple and very good! Yum!

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Filed Under: Dinner, Lunch, Salads, Sides Tagged With: 4th of July, anchovies, chervil, chives, cooked egg yolks, homemade mayonnaise, July 4th, olive oil, picnics, potato salad, yellow new potatoes

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Comments

  1. Nicky says

    July 2, 2013 at 4:29 PM

    Thank you so much for the honorable mention Mary. The winning salad looks delicious. I recently purchased anchovy paste. I’m sure I could use that in place of whole anchovies.

    Reply
    • Mary Frances says

      July 3, 2013 at 2:04 PM

      Congratulations!! You can definitely use anchovy paste in place of anchovies. The tube should give you equivalents. Probably a tsp. or so.

      Reply
  2. Allan McLeod says

    July 26, 2013 at 4:14 PM

    A mouthwatering presentation; I look forward to the day we can to pluck these scrumptious dishes from the page.

    Reply
    • Mary Frances says

      July 27, 2013 at 5:10 PM

      Hmmm – 🙂

      Reply

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