Summer is all about grilling and being outside and food is simpler too – maybe freshly shucked corn and potato salad with sun-ripe fruit or ice cream for dessert. Egg and Potato salad is simple but different and combines two popular salads in one. The mayo dressing is diluted with apple cider vinegar which makes it lighter and the addition of store bought rolled anchovies with capers in the middle adds extra flavor.
8 oz. new potatoes – boiled and cut into small pieces (I use organic potatoes and leave the skin on)
3 eggs – hard-boiled and cut into small pieces
1 x can anchovies with capers – chop 4 finely and reserve 4 for decoration
1 tbsp. mayonnaise
1 tbsp. apple cider vinegar
Freshly ground black pepper
Boil the new potatoes and the eggs in a pan together for 10 minutes or so until the potatoes are tender. Drain pan then fill with cold water and add ice cubes.
When cool cut potatoes into small pieces and place into a mixing bowl.
Peel eggs (easiest way I have found to do this is to crack egg on its bottom on a counter top – there is a little air pocket at the bottom of the egg – and it makes it easier to peel) then chop into little pieces and add to potatoes.
Add the finely chopped anchovies with capers and chop finely to the mix.
Whisk 1 tbsp. mayonnaise with 1 tbsp. apple cider vinegar and season with a little pepper (salt probably not needed because of the anchovies). Pour over salad and mix well together. Transfer to a serving platter and garnish with the remaining rolled anchovies.
