Potato Salad with Anchovies
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
Taste and Texturesalty, savory, tangy, umami
Type of Dishsalad
- 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
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.
1990 Craig Claiborne