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.
▢ 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
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.
Calories: 991 kcal Carbohydrates: 110 g Protein: 19 g Fat: 56 g Saturated Fat: 8 g Cholesterol: 7 mg Sodium: 94 mg Potassium: 2808 mg Fiber: 20 g Sugar: 18 g Vitamin A: 2551 IU Vitamin C: 152 mg Calcium: 156 mg Iron: 8 mg