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Potato Salad with Anchovies

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

12 servings

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionBuffet, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low saturated fat, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturesalty, savory, tangy, umami

Type of Dishsalad

Ingredients

  • 5 pounds new potatoes
  • 1 bunch of scallions, chopped
  • 1 (5-ounce) can pimientos, drained and cut into strips
  • 3 (2-ounce) cans flat anchovy fillets, diced
  • ¼ cup olive oil
  • ¼ cup wine vinegar
  • 1 tablespoon lemon juice
  • Salt and freshly ground pepper to taste

Instructions

Cover the potatoes with boiling salted water, bring to a boil and simmer for about 20 minutes, until barely tender. Drain, peel and cut into ¼-inch slices.

While the potatoes are still warm, place them in a large bowl. Add the scallions, pimientos and anchovies along with the oil from the can.

Combine the remaining ingredients and pour over the salad. Toss to mix and chill for at least 2 hours.

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