Memorial Day Recipes

Anchovy Potato Salad

  • Print
Anchovy Potato Salad

Rating:

(0 votes) 0 0

This is an old Italian favorite that's sure to please.

Shared by svenetos

Serving Size / Yield

6-8 servings

Ingredients

  • 2 lbs. Yukon gold potatoes
  • salt
  • 1/3 C. olive oil
  • 3 Tbs. white wine vinegar
  • 1/2 tsp. dried oregano
  • pepper
  • 1 2-oz. can anchovy fillets, drained and chopped
  • 1 sm. red bell pepper, chopped
  • 1 C. chopped celery
  • 1/4 C. chopped red onion
  • 3 Tbs. capers, drained and chopped

Directions

Put the potatoes in a medium saucepan and add cold water to cover and salt to taste. Bring to a simmer over medium heat. Cook until potatoes are tender when pierced with a knife. This should take about 20 minutes. Drain and let cool a bit. Peel potatoes and cut into bite-size pieces. In a large bowl, whisk together the olive oil, vinegar, oregano and salt and pepper to taste. Add potatoes, anchovies, bell pepper, celery, onion and capers. Stir. Cover and chill for 1-3 hours before serving.

Review this recipe:

Signup