French Potato Salad with Anchovies
Elevate your next side dish with this bold and flavorful French Potato Salad with Anchovies, a vibrant twist on the classic potato salad. Featuring tender baby potatoes tossed in a tangy Dijon-anchovy vinaigrette, this recipe perfectly balances creamy textures with a punchy umami kick. Accents of fresh parsley, chives, and briny capers add layers of freshness and complexity, making this dish an elegant option for al fresco dining, picnics, or dinner parties. The best part? It’s delicious served warm or at room temperature, making it convenient for entertaining or meal prep. With just a handful of pantry staples and herbs, this French-inspired potato salad is a must-try for gourmets seeking a sophisticated yet simple dish. Keywords: French potato salad, anchovy vinaigrette, Dijon mustard, easy side dish, elegant potato salad recipe.
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes (Yukon Gold or red-skinned)
- 2 tsp Salt
- 2 Garlic cloves (minced)
- 5 Anchovy fillets (packed in oil, finely chopped)
- 2 tbsp Dijon mustard
- 1 tbsp Red wine vinegar
- 4 tbsp Extra-virgin olive oil
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Fresh chives (chopped)
- 2 tbsp Capers (drained and rinsed)
- 0.25 tsp Freshly ground black pepper
Instructions
Wash the potatoes thoroughly and place them in a large pot. Add enough water to cover the potatoes and add 2 teaspoons of salt.
Bring the pot to a boil over medium-high heat. Reduce to a simmer and cook the potatoes until they are fork-tender, about 15-20 minutes. Drain and set aside to cool slightly.
While the potatoes are cooling, prepare the vinaigrette. In a small mixing bowl, whisk together the minced garlic, chopped anchovy fillets, Dijon mustard, red wine vinegar, and olive oil until smooth and emulsified.
Once the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a large serving bowl.
Pour the prepared vinaigrette over the warm potatoes. Gently toss the potatoes to coat them evenly with the dressing.
Add the chopped parsley, chopped chives, and capers to the potatoes. Toss gently to combine.
Season the salad with freshly ground black pepper to taste. Taste and adjust salt only if necessary, as the anchovies and capers are naturally salty.
Serve the French Potato Salad warm or at room temperature. Garnish with additional herbs, if desired.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 7579 mg | 330% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 6.0 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 201 mg | 15% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3249 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
