Sort ingredients
gregho
QR Code
Listen
Pdf
Place potatoes and 5 tablespoons of the salt in a large pot; cover by 2 inches with water and bring to a boil over high heat. Gently add eggs and cook until potatoes are tender when pierced with a fork, 8 to 10 minutes. Transfer eggs with a slotted spoon to an ice bath, and drain potatoes. Let cool to room temperature on a large rimmed baking sheet, about 30 minutes.
While eggs and potatoes cool, combine mayonnaise, yogurt, basil, dill, lemon juice, mustard, anchovy fillets, pepper, and remaining 1 teaspoon salt in a food processor; process until smooth and a light green color, scraping down sides as needed, about 1 minute. Transfer to a small bowl and stir in chives and tarragon. Refrigerate until ready to use.
Combine potatoes, celery, pepperonicini, and radishes in a large bowl; drizzle with mayonnaise mixture and toss until evenly coated. Transfer to a serving bowl. Peel eggs and cut into quarters and place on top of potato mixture. Garnish with more basil, dill, and chives. Serve cold or at room temperature.