Favorite Potato Salad

READY IN: 1hr 5mins
Recipe by Chef Kate

This is a salad, variations of which I make over and over. In the summer when there are wonderful tomatoes, it includes them. This time of year, it's greens and potatoes, still warm, mixed with garbanzos and anchovy and vinaigrette.

Top Review by Marie

Made this as written except used half the red onion and garlic and no dijon mustard. Served it warm and it was a very different way of making potato salad for me. Loved the salty flavor the anchovies added. Felt it needed a little crunchiness, maybe some chopped celery? All in all, it was good. Thanks for posting.

Ingredients Nutrition

Directions

  1. If the potatoes are small, halve them; if they are larger, slice them
  2. Keep the potatoes warm
  3. Whisk together the juice from the lemon and the mustard and the mashed garlic and anchovies
  4. Slowly add the olive oil while whisking to form an emulsion
  5. Combine the warm potatoes, onions, chick peas and basil in a large bowl
  6. Pour the dressing over the potato mixture and toss
  7. Arrange spinach on four plates
  8. Slice each hardboiled egg into quarters; arrange four quarters of egg on each plate
  9. Mound potato mixture on top of spinach

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