5 from 10 votes
Potato Salad with Anchovy Vegetables
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins

This light version of potato salad is made with fresh ingredients, and a light vinaigrette, made from anchovies, olive oil, lemon, garlic, shallots, apple cider vinegar. It’s so darn delicious, the perfect side dish for your barbeque, brunch, or pot luck.

Course: Salad
Cuisine: American
  • 1 pound small rainbow potatoes (red, purple, white, yellow) - washed and rubbed
  • 1/2 pound Haricots Verts (french green beans or green beans)
  • 1/4 cup fresh peas
  • 3 ounces grape tomatoes halved
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/8 cup apple cider vinegar
  • 1 tablespoon fresh lemon juice add more according to your liking
  • 3 anchovy fillets rinsed and minced
  • 1 shallot chopped
  • 1 garlic chopped
  • salt
  • black pepper
  1. Bring 5-6 cups of water to a boil over high heat. Place potatoes and 1 1/2 teaspoons of salt, reduce the water to medium-low and simmer until the potatoes are full cooked or tender for about 15 minutes.

  2. Whisk oil, dijon mustard, vinegar, fresh lemon juice, a pinch of pepper,  a pinch of salt in large bowl. Add chopped anchovies, garlic, shallots, give it a stir and set aside.

  3. Drain potatoes and green beans thoroughly, drizzle some vinegar and gently toss. Let it cool for 15 minutes.
  4. Add chopped tomatoes, fresh parsley, and green peas. Drizzle with generous amount of anchovy vinaigrette dressing. Serve immediately and enjoy.