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.
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
Instructions
- 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
Calories: 991kcalCarbohydrates: 110gProtein: 19gFat: 56gSaturated Fat: 8gCholesterol: 7mgSodium: 94mgPotassium: 2808mgFiber: 20gSugar: 18gVitamin A: 2551IUVitamin C: 152mgCalcium: 156mgIron: 8mg
Tried this recipe?Let us know how it was!