Potato Anchovy Salad
Energize your taste buds with this bold and savory Potato Anchovy Salad, a Mediterranean-inspired dish that’s as simple to make as it is flavorful. Tender baby potatoes are paired with briny anchovy fillets, tangy capers, and a zesty dressing made with extra virgin olive oil, Dijon mustard, and white wine vinegar. The freshness of parsley and the subtle sweetness of red onion balance the robust flavors of the anchovies, creating a perfect harmony in every bite. This dish comes together in just 35 minutes and can be served warm or at room temperature, making it an ideal choice for anything from casual lunches to elegant dinner parties. This potato salad isn’t your average side—it’s an upscale twist bursting with gourmet flavors. Perfect as a side dish or a light main, it’s a must-try recipe for anchovy lovers and potato salad enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 8 pieces Anchovy fillets (in oil, drained)
- 3 tablespoons Extra virgin olive oil
- 1 small, sliced thinly Red onion
- 1 tablespoon Capers (rinsed and drained)
- 2 tablespoons Parsley (fresh, chopped)
- 1 teaspoon Dijon mustard
- 1 tablespoon White wine vinegar
- 1 piece Garlic clove (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the baby potatoes in a pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Cook the potatoes for 15-20 minutes, or until they are fork-tender. Drain and let them cool slightly.
While the potatoes are cooling, prepare the dressing. In a small mixing bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, and minced garlic until emulsified.
Slice the slightly cooled potatoes into halves or quarters, depending on their size. Transfer to a large salad bowl.
Add the thinly sliced red onion, anchovy fillets (cut into smaller pieces if desired), capers, and chopped parsley to the salad bowl.
Drizzle the prepared dressing over the salad and gently toss to combine, ensuring the potatoes are well coated.
Season the salad with salt and black pepper to taste. Be cautious, as the anchovies and capers already contribute saltiness.
Transfer the salad to a serving dish, garnish with a few sprigs of fresh parsley if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 7160 mg | 311% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 8.2 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 16.0 mcg | 80% | |
| Calcium | 286 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2687 mg | 57% | |
*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.
