New Quotnewquot Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Potato salad done different, kind of greek, love it with poached shrimp and a tender bibb lettuce underneath. Throw in a few roasted beets, pepperoncini and some green peppers and you could call it kind of a Louis Pappas' greek salad. Ingredients:
12 small red potatoes, quartered and steamed |
4 hard cooked eggs, chopped coarsely |
1/2 large red onion, minced |
1/2 cup of anchovy dipping sauce |
1/2 cup of low fat sour cream |
dipping sauce |
1 can flat anchovy fillets, drained chopped |
3 cloves of garlic chopped |
1 bunch of parsley, flat leaf, stemmed and chopped |
1/2 cup of capers, drained and chopped |
3/4 cup of extra virgin olive oil |
1/4 cup of redwine vinegar |
Directions:
1. Whisk all the dressing ingredients together and allow the flavors ot blend. (can be blended if you want a smooth sauce)
2. Toss warm potatoes with the dipping sauce and allow to cool.
3. Add remaining ingredients and stir gently to combine.
4. Serve on bed of bibb lettuce, pass extra dipping sauce on side.
5. I like to garnish poached shrimp, roasted beets, green onions, green peppers, cherry tomatoes. It makes a filling main course salad or it is good all by itself.
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