Marinated Potato Salad with Anchovy Vinaigrette

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    14 h 5 m
Recipe by  wahine

“This is a delicious potato salad that includes sausage, olives and many other zesty flavors. It's great to serve at a summer picnic lunch or barbecue.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.
  3. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.

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Reviews (3)

Rate This Recipe
Barb Hilton

Barb Hilton

A gourmet salad. Drain the oil before serving.



This recipe just didn't do it for us. The green onions didn't really mesh well with the rest of the salad (and two cups was WAY too much), and the anchovy flavor was just too much. It was also strange that the potatoes were cold and the sausage was hot. We basically just picked out the olives.



I ommitted the anchovies and added artichokes and Kalamata olives. I also substituted red wine vinegar instead of the white wine vinegar.

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Amount Per Serving (7 total)

  • Calories
  • 833 cal
  • 42%
  • Fat
  • 71 g
  • 109%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 1439 mg
  • 58%

Based on a 2,000 calorie diet



previous recipe:

Simple Potato Salad


next recipe:

Dilly Potato Salad