Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Can be made ahead of time.
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Potato Salad with Anchovies
Cookbook
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
199 kcal
5 % daily value
39 % daily value
0 % daily value
947 mg
51 mg
7 g
2 g
3 g
31 g
10 mg
779 mg
1 g
6 g
12 % daily value
