Home-Style Parisian Potato Salad

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

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 23%
  • Fat: 4.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.3g
  • Carbohydrate: 30.7g
  • Fiber: 3.6g
  • Cholesterol: 4mg
  • Iron: 2.9mg
  • Sodium: 444mg
  • Calcium: 46mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
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