PARSLIED POTATO SALAD

Parslied Potato Salad image

Provided by Molly O'Neill

Categories salads and dressings, side dish

Time 20m

Yield 25 servings

Number Of Ingredients 13

Ingredients

10 pounds new potatoes, peeled and quartered
2 red onions, peeled and shaved
4 bulbs fennel, thinly sliced
1 cup chopped parsley
1 1/2 tablespoons of orange zest
Salt and freshly ground black pepper to taste
1 cup extra-virgin olive oil
1/3 cup cider vinegar
2 tablespoons Dijon mustard
4 cloves garlic, minced
1 tablespoon salt
12-ounce can anchovy fillets, plus their packing oil
3 bunches fresh Italian parsley

Steps:

Cook the potatoes in salted boiling water until tender, about 10 minutes. Drain. Put onions, fennel, parsley and zest in a large serving bowl. Place all dressing ingredients, except the Italian parsley, in a blender and emulsify, about 30 seconds. Add the Italian parsley incrementally and process until liquefied and bright green. When the potatoes are cool, add them to the other vegetables. Pour on the dressing and blend well. (Salad and dressing can be made a day ahead.)

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 620 milligrams, Sugar 3 grams, TransFat 0 grams