Spicy Caesar Potato Salad

Spicy Caesar Potato Salad

By HANA ASBRINK
Total time 35 minutes
Serves 4-6
Nothing says summer quite like a potato salad, and there are enough variations out there to suit every palate. This spin pays homage to a perennial favorite, Caesar salad, applying its supremely likable creamy, garlicky, savory dressing to itty-bitty potatoes that have been boiled. The dressing gets revved up even further with the addition of spicy fermented Calabrian chiles—just a little dab adds oomph, vibrant color, and a hint of patatas bravas vibes. Start with the small amount of Calabrian chile paste recommended in the recipe and dial it up from there if you crave more heat. This potato salad is great slightly warm, at room temperature, or even cold. Serve it on its own, alongside grilled meats, or tossed with some peppery arugula. Just don’t skip the thinly sliced scallions, which provide a fresh brightness against the rich dressing.

Ingredients

Ingredients

1⁄2 tsp. Maille Dijon Original Mustard 

2 lb. baby creamer or new potatoes 
3 Tbsp. Diamond Crystal or 1 Tbsp. plus 21⁄4 tsp. Morton kosher salt; plus more 
2 drained oil-packed anchovy fillets, finely chopped, or 1 tsp. anchovy paste 
1 garlic clove, finely chopped 
1⁄2 cup mayonnaise (preferably Hellmann’s or Best Foods) 
1⁄4 cup finely grated Parmesan 
1 Tbsp. (or more) Calabrian chile paste 
1 Tbsp. fresh lemon juice 
1⁄2 tsp. Worcestershire sauce 
2 scallions
Freshly ground pepper

Preparation

STEP 1

Place potatoes in a large pot. Pour in water to cover by at least 2" and add 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 21⁄4 tsp. Morton kosher salt. Set over medium-high heat and bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender but not falling apart, 11–13 minutes.

STEP 2

Meanwhile, stir together anchovies, garlic, mayonnaise, Parmesan, Calabrian chile paste, lemon juice, Dijon mustard, and Worcestershire sauce in a large bowl. Taste dressing; season with salt if needed and add more chile paste if desired.

STEP 3 + STEP 4 [?]

Drain potatoes in a colander and let cool in colander in sink 5 minutes.

Separate dark green parts from scallions and thinly slice; set a small handful aside for serving. Thinly slice white and pale green parts of scallions and add to remaining dark green parts. Add to bowl with dressing, then add potatoes and gently toss to coat. Season potato salad with pepper and more salt if needed. Top with reserved dark green scallion parts to serve.

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