Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light July 2000

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Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Nutrition Facts

192 calories; calories from fat 23%; fat 4.9g; saturated fat 0.8g; mono fat 3.3g; poly fat 0.6g; protein 5.3g; carbohydrates 30.7g; fiber 3.6g; cholesterol 4mg; iron 2.9mg; sodium 444mg; calcium 46mg.
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