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Anchovy Potato Salad

Gourmet.station's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Fish

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Average: 4 (15 votes)