Potato and Anchovy Salad
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3pounds red waxy potatoes
- 1½teaspoons salt
- 1hard-boiled egg, peeled
- 1tablespoon white wine vinegar
- 3tablespoons sour cream
- 3tablespoons vegetable oil
- 10anchovy fillets in oil (from one 2-ounce can), drained
- 6scallions
- Salt and freshly ground black pepper
Preparation
- Step 1
Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.
- Step 2
In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
- Step 3
Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
- Step 4
Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.
Private Notes
Cooking Notes
i am surprised that here we are in August and no one has said a word about this (almost) perfect summer salad. I didn’t have scallions so I peeled seeded and sliced a young cucumber for crunch and color. Red pepper flakes always lift potato salad out of the ‘oh hum.’ Anchovies play their part. Perfect? As Billy Wilder said, no one is.
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