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Marinated Potato Salad with Anchovy Vinaigrette

Marinated Potato Salad with Anchovy Vinaigrette

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    14 h 5 m
wahine

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

Barb Hilton
14

Barb Hilton

7/23/2003

A gourmet salad. Drain the oil before serving.

INVISIBLEINC
9

INVISIBLEINC

6/28/2005

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.

Marsy
0

Marsy

5/25/2012

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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