Best Potato Salad With Capers And Anchovies Recipes

POTATO SALAD WITH LEMON, CAPERS, OLIVES AND ANCHOVIES

Potato Salad With Lemon, Capers, Olives and Anchovies image

Make and share this Potato Salad With Lemon, Capers, Olives and Anchovies recipe from Food.com.

Provided by English_Rose

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs new potatoes
1 tablespoon black olives, chopped
2 anchovies, chopped
1 tablespoon capers, rinsed
1 lemon, zest and juice
1 ounce parsley, roughly chopped
3 tablespoons olive oil

Steps:

Cook the potatoes whole in boiling, salted water for 20-25 minutes, or until tender. Drain well.
In a large bowl, mix together the olives, anchovies, capers, lemon zest and juice, parsley and oil. Add the warm potatoes. Season, mix well and serve.

Nutrition Facts : Calories 235.7, Fat 10.8, SaturatedFat 1.5, Cholesterol 1.7, Sodium 170.6, Carbohydrate 33.3, Fiber 5.4, Sugar 1.4, Protein 4.6

CLASSIC POTATO SALAD

Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

Ingredients

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

ANCHOVY POTATO SALAD

Anchovy Potato Salad image

The mayonnaise in this potato salad gets a boost from anchovies. Refrigerate extra mayo in an airtight container, up to 5 days. Try it on sandwiches or with french fries.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 50m

Number Of Ingredients 6

Ingredients

2 pounds russet potatoes, peeled and cut into 1-inch pieces
Coarse salt
1 large celery stalk, diced small
2 scallions, chopped
2 large hard-cooked eggs, chopped
1 cup Spicy Anchovy Mayonnaise (below)

Steps:

In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain, transfer to a large bowl, and let cool, about 30 minutes. Stir in celery, scallions, eggs, and mayonnaise and season with salt. (To store, cover and refrigerate, up to 3 days.)

Nutrition Facts : Calories 437 g, Fat 31 g, Fiber 3 g, Protein 6 g, SaturatedFat 5 g

HERBED POTATO SALAD WITH ANCHOVIES

Herbed Potato Salad with Anchovies image

Categories Salad Fish Herb Potato Side Chill Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 1/2 pounds red potatoes
4 green onions, sliced
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/2-ounce can flat anchovy fillets, drained, chopped
1/4 cup olive oil
1/4 cup red wine vinegar

Steps:

Place potatoes in large pot. Add enough cold water to cover. Boil until just tender, about 30 minutes. Drain. Cool until just warm. Peel potatoes and cut into slices. Set aside.
Combine remaining ingredients in large bowl. Add potato slices and toss well. Season to taste with salt and pepper. Refrigerate until well chilled.

POTATO AND ANCHOVY SALAD

Potato and Anchovy Salad image

This potato salad takes its inspiration from a Swedish wintertime classic, Janssen's Temptation, a gratin of cream-swathed potatoes spiked with anchovies. You might think that 10 anchovy fillets strike too strident a note, but against the rich sharpness of the eggy sour cream dressing and the sweet salad potatoes, they just provide balance.

Provided by Nigella Lawson

Categories salads and dressings, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 pounds red waxy potatoes
1 1/2 teaspoons salt
1 hard-boiled egg, peeled
1 tablespoon white wine vinegar
3 tablespoons sour cream
3 tablespoons vegetable oil
10 anchovy fillets in oil (from one 2-ounce can), drained
6 scallions
Salt and freshly ground black pepper

Steps:

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.
In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
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.