Nothing says summer quite like a potato salad, and there are enough variations out there to suit every palate. This spin pays homage to a perennial favorite, Caesar salad, applying its supremely likable creamy, garlicky, savory dressing to itty-bitty (or, more accurately, Trader Joe’s Teeny Tiny) potatoes that have been boiled. The dressing gets revved up even further with the addition of spicy, fermented Calabrian chiles in the form of Trader Joe’s Bomba Sauce—just a little dab adds oomph, vibrant color, and a hint of patatas bravas vibes. Start with the small amount of Bomba Sauce recommended in the recipe and dial it up from there if you crave more heat. This potato salad is great slightly warm, at room temperature, or even cold. Serve it on its own, alongside grilled meats, or tossed with some peppery arugula. Just don’t skip the thinly sliced scallions, which provide a fresh brightness against the rich dressing.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Microplane
$18 At Amazon
Citrus Juicer
$20 $15 At Amazon
Large Pot
$55 $48 At Amazon
Colander
$11 At Amazon
Ingredients
4–6 servings
2
3
2
1
½
¼
1
½
½
1
2
Preparation
Step 1
Place two 1-lb. bags Trader Joe’s Teeny Tiny Potatoes or 2 lb. baby creamer or new potatoes and 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt in a large pot of water and bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until potatoes are tender but not falling apart, 11–13 minutes.
Step 2
Stir together 2 drained oil-packed anchovy fillets, finely chopped, or 1 tsp. anchovy paste, 1 garlic clove, finely chopped, ½ cup mayonnaise (preferably Hellmann’s or Best Foods), ¼ cup finely grated Parmesan, 1 Tbsp. fresh lemon juice, 1 Tbsp. Trader Joe’s Italian Bomba Hot Pepper Sauce or other Calabrian chile paste, ½ tsp. Dijon mustard, and ½ tsp. Worcestershire sauce in a large bowl. Taste dressing and season with salt if needed and add more hot pepper sauce if desired.
Step 3
Drain potatoes in a colander and let cool in colander in sink 5 minutes.
Step 4
Meanwhile separate dark green parts from 2 scallions and thinly slice; set a small handful aside for serving. Thinly slice white and pale green parts of scallions and add to remaining dark green parts. Add scallions and potatoes to bowl with dressing and gently toss to combine. Season potato salad with freshly ground black pepper and more salt if needed.
Step 5
Transfer potato salad to a serving bowl and top with reserved scallion greens.
Leave a Review
Reviews (30)
Back to TopThis was so good. I agree with other reviewers who say this is adaptable. Cheddar instead of parm would be great, too. Can't wait to make this again!
Becca
New York, NY
7/6/2023
Absolutely LOVE this potato salad and there are so many things you can do to change it up. In addition to the base recipe, which is terrific on its own, I have also added bacon crumbles using chopped, cherrywood smoked bacon. For the dressing, I like to use 1/2 sour cream and 1/2 mayonnaise, as I feel it gives it a little more depth. And I also, on occasion, have cut the larger, fingerling potatoes in half so that they are bite-sized and are completely coated with the dressing. My family loves having extra grated parmesan available to sprinkle on top when served, as do I. I agree with one of your other reviewers that the dressing is amazing to use with many things. We marinated boneless, skinless chicken thighs in olive oil, a ton of minced garlic, chopped parsley, and sea salt, grilled them, and then I made the dressing to use as a dipping sauce. It was fantastic! My next experiment is to make the base recipe, place it in a baking dish, sprinkle parmesan and scallions on top, bake, and serve it as a hot dish . . . we'll see how it goes!!
Laurie H
Carlsbad, CA
7/5/2023
This is a fantastic recipe. The bomba sauce is definitely worth seeking out. I can't wait to try it in pasta.
Phil Shryock
Seattle, WA
8/31/2022
I loved this recipe! Super easy and for sure a crowd pleaser. I had a hard time finding Calabrian chile paste so I used some chipotles in adobo instead and worked nicely. My wife wants to eat everything with this sauce... I also had the same thought as a previous reviewer and finished the potatoes in the air fryer for a few minutes after boiling..I think this is a big plus for a nice crispy exterior/and softer inside texture situation. Also, the scallions are a must here in my opinion.
BTezak
Durham, NC
8/8/2022
This was such a delicious dish. Served it with a steak and wedge salad. Everyone loved it!
Maya
Boston, MA
7/22/2022
Super good! I only had a pound of potatoes so halved the recipe. Didn't use anchovies. Subbed dijon for some sweet garlic mustard I had, added some harissa and chipotle paste (YUM!!). I also air fried the potatoes in a little oil after boiling for some extra crispiness.
Anonymous
San Diego, CA
7/13/2022
Sounds lovely, but weird that it is tagged as vegetarian as it has anchovies and Worcestershire sauce, which usually contains anchovies. Still going to try without anchovies and a veg Worcestershire sauce
Anonymous
Columbus OH
7/8/2022
The potatoes were perfectly cooked and the color and flavor of the potato salad was intense. However be sure to inform your friends about the Calabrian Bomba sauce and the anchovies because I had guests that had bad reactions to both ingredients.
Fat Tom
Brockton,Ma
7/8/2022