I have to confess, I’m not a potato salad lover. I do have this one recipe that I like, probably because it does not involve mayonnaise and it DOES involve bacon, and because I do love you so much I am going to give you the link for it, even though it is from the first month of my blog’s existence when I knew next to nothing about how to write a blog, put pictures up on a blog, or that if you were going to include recipes on a blog it would be handy to have something that lets folks actually print it out.
I have learned so much. I have graduated from Blog Nursery School to at least 4th grade. I think. Anyway, being the non-potato-salad-lover that I am, I perked up a little when I ran across this recipe for a crispy potato salad with chimichurri sauce. Crispy = fried = a potato salad that even I could get excited about. And don’t even get me started on chimichurri, which is a scrumptious sauce of parsley, lemon juice, olive oil, and in this case two special guest stars. The first is a tomatillo, which I have never run across before. They have nothing to do with tomatoes other than the fact that they are vaguely the same shape. They are a tart little vegetable covered in a papery husk, and there they were, right in my grocery store.
It gets chopped up in the food processor with the other chumichurri ingredients, along with (don’t be scared)…some anchovies. I promise you that your potato salad will not taste one little bit like salty fish…the anchovies somehow disappear into the sauce and give it that extra bit of flavor that folks will love but won’t be able to put their finger on. Promise.
All this delicious sauce gets drizzled over some potatoes that you have boiled, sliced and then quickly fried in a little olive oil until they are golden and perfect.
Now that’s a potato salad that I can love.
Recipe from Bon Appetit
- ¾ cup fresh basil
- ¾ cup fresh celery leaves
- ¾ cup parsley
- 7 anchovy fillets, finely chopped
- 1 celery stalk, sliced
- ¼ cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- 1 tomatillo, husked
- 2 garlic cloves, 1 chopped
- 1 pinch crushed red pepper
- 4 medium potatoes, boiled
- Mix basil, celery leaves, and parsley with 6 of the 7 chopped anchovy fillets. Transfer ⅓ of mixture to a medium bowl; add sliced celery stalk and 1 tsp. each extra-virgin olive oil and fresh lemon juice; reserve for garnish.
- Purée remaining mixture in a food processor with tomatillo, garlic clove, 2 Tbsp. lemon juice, crushed red pepper flakes, and ¼ cup extra-virgin olive oil. Season chimichurri with salt.
- Cut potatoes into ¼" slices. Heat 2 Tbsp. olive oil in a large skillet; add potatoes, 1 chopped garlic clove, and 1 chopped anchovy fillet; fry until crispy.
- Divide potatoes among 4 plates, spoon some chimichurri over, top with garnish, and drizzle with more chimichurri.