Home-Style Parisian Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The vinegar and anchovies give this dish a fresh, seasonal flavor you don't find in most mayonnaise-based potato salads. Ingredients:
1 1/2 pounds small red potatoes (about 15 potatoes) |
3 tablespoons sherry vinegar or red wine vinegar, divided |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons finely chopped bottled roasted red bell peppers |
2 tablespoons minced fresh parsley |
1 tablespoon extra-virgin olive oil |
8 chopped pitted kalamata olives |
4 canned anchovy fillets, finely chopped (about 1 ounce) |
2 garlic cloves, minced |
flat-leaf parsley sprigs (optional) |
whole anchovy fillets (optional) |
Directions:
1. Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool slightly. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, 2 tablespoons vinegar, salt, and pepper; toss gently. Let stand 5 minutes.
2. Combine 1 tablespoon vinegar, bell peppers, and remaining ingredients except parsley sprigs and whole anchovy fillets in a bowl; stir with a whisk. Pour over potatoes; toss gently to coat. Garnish with parsley sprigs and whole anchovy fillets, if desired. Serve at room temperature.
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