Piquillo Potato Salad with Anchovies and Eggs
1 lb fingerling or new/baby yellow potatoes
2 bay leaves
2 cloves of garlic peeled and diced
2 large eggs
1 t apple cider vinegar
8-10 anchovy fillets, drained on paper towels, patted dry and coarsely chopped (*)
4 piquillo peppers, drained on paper towels, patted dry (**)
1 medium shallot, peeled and diced
1 T mayonnaise (I prefer Follow Your Heart reduced fat Vegenaise)
2 T extra virgin olive oil
freshly ground salt and pepper
2 c baby arugula
Place the potatoes in a saucepan with the bay leaves, garlic and 1 t of salt. Add water to cover and bring to a boil. Reduce to simmer and cook until potatoes are tender when pierced with a fork, approximately 15 minutes. Drain and cool slightly.
While the potatoes cook, place the eggs in a saucepan with water to cover. Add 1/2 t salt and the cider vinegar. Bring to a boil, reduce heat and simmer for 10 minutes. Drain and place under cold running water to cool.
Slice the potatoes lengthwise in half and then crosswise into large bite size pieces. Place in a large bowl and add anchovies. Cut the piquillos into quarters and then slice lengthwise to create 1/2" strips. Add the piquillos to the potatoes and then the diced shallot.
Remove egg shells, cut eggs in half and scoop out yolks. Press the yolks through a strainer into a bowl and set aside. Quarter each egg white half and cut lengthwise to create 1/2" strips. Gently toss the potato mixture with a large spoon to combine.
To the yolks, add mayonnaise, vinegar and olive oil and combine. Add the dressing to the potato salad incorporating with a rubber spatula. Season with salt and pepper to taste.
To serve, mound the potato salad over a bed of arugula.
(*) Invest in good anchovies found at Whole Foods and specialty gourmet markets.
(**) These items can be found in gourmet markets. If piquillo peppers are not available, roasted red peppers can be used as a substitute.
Source: The Los Angeles Times