Home-Style Parisian Potato Salad

Home-Style Parisian Potato Salad Recipe
The vinegar and anchovies give this dish a fresh, seasonal flavor you don't find in most mayonnaise-based potato salads.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 192
Caloriesfromfat 23 %
Fat 4.9 g
Satfat 0.8 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 5.3 g
Carbohydrate 30.7 g
Fiber 3.6 g
Cholesterol 4 mg
Iron 2.9 mg
Sodium 444 mg
Calcium 46 mg


1 1/2 pounds small red potatoes (about 15 potatoes)
3 tablespoons sherry vinegar or red wine vinegar, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped bottled roasted red bell peppers
2 tablespoons minced fresh parsley
1 tablespoon extra-virgin olive oil
8 chopped pitted kalamata olives
4 canned anchovy fillets, finely chopped (about 1 ounce)
2 garlic cloves, minced
Flat-leaf parsley sprigs (optional)
Whole anchovy fillets (optional)


Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool slightly. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, 2 tablespoons vinegar, salt, and pepper; toss gently. Let stand 5 minutes.

Combine 1 tablespoon vinegar, bell peppers, and remaining ingredients except parsley sprigs and whole anchovy fillets in a bowl; stir with a whisk. Pour over potatoes; toss gently to coat. Garnish with parsley sprigs and whole anchovy fillets, if desired. Serve at room temperature.

July 2000
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