Favorite Potato Salad
"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."
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 lbs red potatoes, scrubbed,unpeeled and boiled
- 4 hard-boiled eggs
- 1 cup red onion, sliced thin
- 1 lb Baby Spinach, stemmed,washed and dried
- 1 cup fresh basil leaf, torn
- 2 cups cooked chickpeas (or canned chick peas)
- 4 anchovies, mashed
- 1 lemon
- 1 1⁄2 tablespoons Dijon mustard
- 3⁄4 cup extra virgin olive oil
- 4 cloves garlic, mashed
- salt and pepper
directions
- If the potatoes are small, halve them; if they are larger, slice them
- Keep the potatoes warm
- Whisk together the juice from the lemon and the mustard and the mashed garlic and anchovies
- Slowly add the olive oil while whisking to form an emulsion
- Combine the warm potatoes, onions, chick peas and basil in a large bowl
- Pour the dressing over the potato mixture and toss
- Arrange spinach on four plates
- Slice each hardboiled egg into quarters; arrange four quarters of egg on each plate
- Mound potato mixture on top of spinach
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Reviews
-
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. -
I was honestly surprised by how much I liked this version of potato salad. I tend to stay with a classic southern style when I make potato salad. This is definitely different, but very tasty! I liked the use of the fresh basil, purple onions, & Caesar type dressing. I also loved the garbanzo beans and thought the inclusion was imaginative. They provided a little ‘crunch’ if that is the right word. I did not serve this on a bed of spinach and I chopped the eggs and included them in the salad. Although I served this warm, I did have some leftovers....warm is definitely better. :-) I will make this again and the only suggestion I might offer is to throw in some chopped red bell pepper for a little more color. Great job!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
