Potato Salad with Anchovy Vegetables
991kcal
Ingredients
- 1 pound small rainbow potatoes (red, purple, white, yellow) - washed and rubbed
- ½ pound Haricots Verts (french green beans or green beans)
- ¼ cup fresh peas
- 3 ounces grape tomatoes halved
- ¼ cup extra-virgin olive oil
- ½ teaspoon Dijon mustard
- ⅛ 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
Method
- Bring 5-6 cups of water to a boil over high heat. Place potatoes and 1 ½ 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.
Nutrition
Calories991kcalCarbohydrates110gProtein19gFat56gSaturated Fat8gCholesterol7mgSodium94mgPotassium2808mgFiber20gSugar18gVitamin A2551IUVitamin C152mgCalcium156mgIron8mg