Potato Salad with Anchovy Mayonnaise

The mayonnaise in this potato salad gets a boost from anchovies. Refrigerate extra mayo in an airtight container, up to 5 days. Try it on sandwiches or with french fries.

2 lbs russet potatoes, peeled and cut into 1" pieces
1 large stalk celery, diced small
2 scallions, chopped
2 large eggs, hard-boiled, chopped
1 recipe Anchovy Mayonnaise
sea salt

In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 10 minutes.

Drain, transfer to a large bowl and let cool, about 30 minutes. Stir in celery, scallions, eggs and mayonnaise. Season with salt.

Makes 6 servings.