Potato And Anchovy Salad Recipes

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POTATO AND ANCHOVY SALAD



Potato And Anchovy Salad image

This potato salad is something so different and you have to be an anchovy lover to enjoy it

Provided by Adapted with permission from Cindy Taylor

Categories     Salad     Side Dish

Number Of Ingredients 4

700 g new potatoes
Salt and freshly ground black pepper to season
100 g bottle of anchovy fillets in sunflower oil
20 g parsley (roughly chopped)

Steps:

  • Steam the potatoes until cooked
  • Cut in half and season generously
  • Place into a large bowl and set aside to cool
  • Add the anchovy fillets and the oil
  • Mix in gently
  • Add the parsley and mix in gently
  • Adjust the seasoning

Nutrition Facts : Calories 670 kcal, Carbohydrate 124.8 g, Protein 31 g, Fat 5.4 g, SaturatedFat 0.7 g, Sodium 2675 mg, Fiber 8.9 g, Sugar 0.2 g, ServingSize 1 serving

POTATO SALAD WITH CAPERS AND ANCHOVIES



Potato Salad With Capers and Anchovies image

Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).

Provided by David Tanis

Categories     salads and dressings, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and black pepper
2 pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn
1/4 cup finely diced red onion
3 tablespoons red wine vinegar
2 garlic cloves, finely minced or grated
1 tablespoon chopped anchovy (about 4 fillets)
1 tablespoon small capers (or large capers, roughly chopped)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 teaspoon thyme leaves
2 tablespoons chopped parsley
3 hard-boiled eggs (8- to 9-minute eggs), for garnish
A handful of arugula leaves, for garnish (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
  • Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

POTATO SALAD WITH ANCHOVY & QUAIL'S EGGS



Potato salad with anchovy & quail's eggs image

This healthy, satisfying salad makes a tasty packed lunch or light supper with green beans, parsley, chives and lemon

Provided by Good Food team

Categories     Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 7

4 quail's eggs
100g green beans
100g new potatoes , halved or quartered if very large
1 anchovy , finely chopped
1 tbsp chopped parsley
1 tbsp chopped chives
juice 0.5 lemon

Steps:

  • Bring a medium pan of water to a simmer. Lower the quail's eggs into the water and cook for 2 mins. Lift out the eggs with a slotted spoon and put into a bowl of cold water. Add the beans to the pan, simmer for 4 mins until tender, then remove from the pan with a slotted spoon and plunge into the bowl of cold water.
  • Put the potatoes in the pan and boil for 10-15 mins until tender. Drain the potatoes in a colander and leave them to cool. While the potatoes are cooling, peel the eggs and cut them in half. Toss the potatoes and beans with the chopped anchovy, herbs and lemon juice. Top with the quail's eggs to serve.

Nutrition Facts : Calories 174 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

POTATO ANCHOVY SALAD



Potato Anchovy Salad image

Make and share this Potato Anchovy Salad recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

3 lbs red waxy potatoes
1 1/2 teaspoons salt
1 hard-boiled egg, peeled
1 tablespoon white wine vinegar
3 tablespoons sour cream
3 tablespoons vegetable oil
10 anchovies packed in oil, drained (from one 2-ounce can)
6 scallions
salt & freshly ground black pepper

Steps:

  • Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.
  • In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
  • Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
  • Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.

Nutrition Facts : Calories 167.7, Fat 5.9, SaturatedFat 1.3, Cholesterol 26.2, Sodium 513.3, Carbohydrate 24.7, Fiber 3.2, Sugar 1.3, Protein 4.8

POTATO AND ANCHOVY SALAD



Potato and Anchovy Salad image

This potato salad takes its inspiration from a Swedish wintertime classic, Janssen's Temptation, a gratin of cream-swathed potatoes spiked with anchovies. You might think that 10 anchovy fillets strike too strident a note, but against the rich sharpness of the eggy sour cream dressing and the sweet salad potatoes, they just provide balance.

Provided by Nigella Lawson

Categories     salads and dressings, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 pounds red waxy potatoes
1 1/2 teaspoons salt
1 hard-boiled egg, peeled
1 tablespoon white wine vinegar
3 tablespoons sour cream
3 tablespoons vegetable oil
10 anchovy fillets in oil (from one 2-ounce can), drained
6 scallions
Salt and freshly ground black pepper

Steps:

  • Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.
  • In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
  • Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
  • Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.

ANCHOVY POTATO SALAD



Anchovy Potato Salad image

The mayonnaise in this potato salad gets a boost from anchovies. Refrigerate extra mayo in an airtight container, up to 5 days. Try it on sandwiches or with french fries.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 6

2 pounds russet potatoes, peeled and cut into 1-inch pieces
Coarse salt
1 large celery stalk, diced small
2 scallions, chopped
2 large hard-cooked eggs, chopped
1 cup Spicy Anchovy Mayonnaise (below)

Steps:

  • In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain, transfer to a large bowl, and let cool, about 30 minutes. Stir in celery, scallions, eggs, and mayonnaise and season with salt. (To store, cover and refrigerate, up to 3 days.)

Nutrition Facts : Calories 437 g, Fat 31 g, Fiber 3 g, Protein 6 g, SaturatedFat 5 g

FRENCH POTATO SALAD WITH ANCHOVIES



French Potato Salad With Anchovies image

A French potato salad with anchovies adapted from a book on Mediterranean cuisine. Can be served warm or at room temperature.

Provided by tigerduck

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 kg potato, for potato salad
60 ml white wine (1/4 cup)
1 tablespoon cider vinegar
60 ml native olive oil (1/4 cup)
4 green onions, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
50 g anchovies packed in oil, drained (reserve the oil)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped

Steps:

  • Cook potatoes in lightly salted water until done (ca 20 minutes). Cool slightly, but peel while still warm. Slice into 1 cm / 1/2 inch pieces.
  • Mix wine, apple vinegar, olive oil and chopped green onions and heat in large skillet or wok at medium-low temperature. Add sliced potatoes and shake skillet, so that the liquid covers the potatoes or mix potatoes carefully to cover them. Season with salt and pepper. Turn the temperature up and cook until potatoes have absorbed most of the dressing.
  • Slice the anchovies and mix with the chopped parsley and chives in a small boil. Add the reserved oil from the anchovies and stir. Mix carefully with the potatoes and remove them from the heat.
  • Put on individual plates or in a bowl. Serve while still warm or at room temperature.

Nutrition Facts : Calories 352.8, Fat 14.5, SaturatedFat 2.1, Cholesterol 10.6, Sodium 768.9, Carbohydrate 45.6, Fiber 6.1, Sugar 2.5, Protein 9.1

HERBED POTATO SALAD WITH ANCHOVIES



Herbed Potato Salad with Anchovies image

Categories     Salad     Fish     Herb     Potato     Side     Chill     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 1/2 pounds red potatoes
4 green onions, sliced
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/2-ounce can flat anchovy fillets, drained, chopped
1/4 cup olive oil
1/4 cup red wine vinegar

Steps:

  • Place potatoes in large pot. Add enough cold water to cover. Boil until just tender, about 30 minutes. Drain. Cool until just warm. Peel potatoes and cut into slices. Set aside.
  • Combine remaining ingredients in large bowl. Add potato slices and toss well. Season to taste with salt and pepper. Refrigerate until well chilled.

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