If you like Caesar salad with its combination of garlic, lemon, anchovies, and parmesan, you might enjoy this zesty twist on potato salad. The salad can be made up to 2 days ahead and stored, covered, in the refrigerator.
|2 pounds||fingerling or red new potatoes|
|3 tablespoons||fresh lemon juice|
|2 cloves||garlic (finely minced)|
|1 teaspoon||anchovy paste or 2 small anchovies (chopped and mashed to a paste)|
|1 teaspoon||Worcestershire sauce|
|1/3 cup||finely grated parmesan cheese|
|1/2 cup||thinly sliced green onions (scallions)|
|1 tablespoon||minced fresh flat leaf parsley|
|Salt and freshly ground black pepper (to taste)|
Cut the potatoes into evenly sized chunks. Place the potatoes in a steamer basket and set the basket over an inch of water in large pot. Cover and cook the potatoes over high heat until tender, 20 to 30 minutes. Place the potatoes in a large bowl to cool.
In another small bowl, combine the mayonnaise, lemon juice, garlic, anchovies, Worcestershire, and parmesan, whisking to blend. Add the dressing, scallions, and parsley to the potatoes, and stir to combine. Season to taste with salt and pepper as desired. Place the salad in the refrigerator at least 2 hours before serving.