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Potato Salad with Anchovy Vinaigrette

Potato Salad with Anchovy Vegetables

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.
5 from 10 votes
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Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 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


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