Buttery Yukon Gold potatoes and chopped hard-boiled eggs are tossed in a creamy Caesar dressing made with Japanese mayonnaise, briny anchovies, and Worcestershire for deep umami on this enjoyable potato salad. Successful of Dijon and lemon juice cuts by way of the egginess, including brightness and stability. Letting the potatoes cool barely after boiling helps them maintain their form as they take in the wealthy dressing. As a substitute of croutons, crushed potato chips carry an irresistible crunch and salty end. Because the potato chips will take in the dressing, add them simply earlier than serving. 

What kinds of potatoes are finest for potato salad?

An all-purpose potato like Yukon Gold is nice for potato salad as a result of its average starch content material helps it retain its form after boiling whereas nonetheless delivering a creamy texture. Waxy potatoes like pink or fingerling potatoes are nice for salads the place you need firmer, chunkier items like German potato salad. Their comparatively low starch content material helps them hold their construction after cooking.

Can I take advantage of common mayonnaise on this potato salad?

You need to use common, American-style mayonnaise on this potato salad, however the consequence can be barely much less wealthy and creamy than in the event you used the Japanese-style mayonnaise.

Notes from the Meals & Wine Check Kitchen

For those who’d reasonably skip the anchovies, substitute 1 teaspoon fish sauce or add an additional sprint of Worcestershire sauce for umami.

Make forward

Boil potatoes and eggs and retailer in separate hermetic containers within the fridge as much as sooner or later prematurely. Leftover potato salad could be saved in an hermetic container within the fridge for as much as two days. Prime with the potato chips the day of serving to maintain them crisp. 

This recipe was developed by Renu Dhar; the textual content was written by Andee Gosnell.