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Anchovy Potato Salad

Gourmet.station's picture
  Olive oil 1 Cup (16 tbs)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Teaspoon
  Dill 1 Teaspoon
  Marjoram 1 Teaspoon
  Pepper To Taste
  Anchovy fillets/1 can (2 ounces) anchovies preserved in olive oil, drained 8
  Escarole 1 Bunch (100 gm), torn in bite size pieces
  Potatoes 2 , boiled and diced
  Pickled beets 8 Ounce, drained and sliced (1 Small Jar)
  Green peppers 2 , cleaned and thinly sliced
  Scallions 4 , minced
  Hard cooked eggs 3 (For Garnish)
  Capers 1 Teaspoon (For Garnish)
  Salt To Taste

For dressing, combine all ingredients in a jar.
Shake well.
Refrigerate 1 or 2 hours before serving.
For salad, combine anchovies with remaining ingredients, except eggs, capers, salt, and pepper.
Add the salad dressing and toss to coat.
Garnish with eggs and capers.
Season with salt and pepper.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2904 Calories from Fat 2119

% Daily Value*

Total Fat 239 g367.6%

Saturated Fat 35.8 g178.9%

Trans Fat 0 g

Cholesterol 750.5 mg250.2%

Sodium 2880.3 mg120%

Total Carbohydrates 159 g53.1%

Dietary Fiber 25.3 g101%

Sugars 15.4 g

Protein 42 g83.9%

Vitamin A 113.5% Vitamin C 575.7%

Calcium 48.1% Iron 78.4%

*Based on a 2000 Calorie diet


Anchovy Potato Salad Recipe