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mediterranean
Potato Salad with Anchovies

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: 12 servings

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

Directions

1. 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.

2. 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.

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


© 1990 Craig Claiborne

Note from Cookstr's Editors

Nutritional information includes 1 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

199kcal (10%)
55mg (5%)
23mg (39%)
8mcg RAE (0%)
947mg
51mg
7g
2g
3g
31g
10mg (3%)
779mg (32%)
1g (5%)
6g (9%)
2mg (12%)
 

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