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Lucy's avatar

are you using regular brown anchovies for the salad or something fancier? Excited to funk up some tomatoes!

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Katherine Walecka's avatar

Here to report that I made that potato salad without scallions (the ones in my fridge went bad) and it was great! Used more salt than I thought I would but still great. The whole lemon was inspired. I used champagne vinegar. I wasn’t sure about the volume of celery but it was great. I made it with a rainbow of teeny potatoes and the range of color made it pretty. Used the back of a slotted spoon to mash them. Not gonna unseat my fave potato salad (Roseanne cash’s recipe, avail. at Smitten Kitchen’s website), but this potato salad is glamorous and bracing.

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