Piquillo-potato salad with anchovies and eggs

Time 25 minutes
Yields Serves 4 to 6
Piquillo-potato salad with anchovies and eggs
(Bryan Chan / Los Angeles Times)

Place the potatoes in a medium saucepan with the bay leaves, garlic and 1 teaspoon salt. Add water to cover and bring to a boil. Reduce the heat and simmer until the potatoes are easily pierced with a knife, about 15 minutes (time will vary depending on type and age of potatoes). Drain well. Cool slightly.


While the potatoes cook, place the eggs in a small saucepan with water to cover. Add one-half teaspoon salt and the cider vinegar. Bring to a boil, reduce the heat and simmer for 10 minutes. Drain and place under cold running water until cool.


Slice the potatoes crosswise into half-inch pieces and place in a bowl. Add the chopped anchovies. Cut the piquillos in half lengthwise, then crosswise into thin strips. Add them to the potatoes. Cut the shallot in half lengthwise, then crosswise into very fine slices and add.


Cut the eggs in half lengthwise and scoop out the yolks. Press the yolks through a small strainer into a small bowl. Set aside. Cut the whites in half lengthwise and then crosswise into half-inch thick strips and add to the potatoes. Toss the potato mixture with a fork until the ingredients are well mixed.


To the yolks, add the mayonnaise, vinegar and olive oil and mix gently until smooth and well combined. Pour the dressing over the potato mixture. Mix together with a rubber spatula until the ingredients are well distributed and lightly dressed. Season with salt and pepper to taste. Add more chopped anchovies if desired.


To serve, lay the arugula in a salad bowl or on serving plates and mound the potato salad over.

Look for wild arugula at farmers markets. Piquillo peppers can be found at specialty food stores.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.