Potato Salad With Capers And Anchovies Food

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POTATO SALAD WITH CAPERS AND ANCHOVIES



Potato Salad With Capers and Anchovies image

Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).

Provided by David Tanis

Categories     salads and dressings, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and black pepper
2 pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn
1/4 cup finely diced red onion
3 tablespoons red wine vinegar
2 garlic cloves, finely minced or grated
1 tablespoon chopped anchovy (about 4 fillets)
1 tablespoon small capers (or large capers, roughly chopped)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 teaspoon thyme leaves
2 tablespoons chopped parsley
3 hard-boiled eggs (8- to 9-minute eggs), for garnish
A handful of arugula leaves, for garnish (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
  • Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

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

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

FRENCH POTATO SALAD WITH ANCHOVIES



French Potato Salad With Anchovies image

A French potato salad with anchovies adapted from a book on Mediterranean cuisine. Can be served warm or at room temperature.

Provided by tigerduck

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 kg potato, for potato salad
60 ml white wine (1/4 cup)
1 tablespoon cider vinegar
60 ml native olive oil (1/4 cup)
4 green onions, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
50 g anchovies packed in oil, drained (reserve the oil)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped

Steps:

  • Cook potatoes in lightly salted water until done (ca 20 minutes). Cool slightly, but peel while still warm. Slice into 1 cm / 1/2 inch pieces.
  • Mix wine, apple vinegar, olive oil and chopped green onions and heat in large skillet or wok at medium-low temperature. Add sliced potatoes and shake skillet, so that the liquid covers the potatoes or mix potatoes carefully to cover them. Season with salt and pepper. Turn the temperature up and cook until potatoes have absorbed most of the dressing.
  • Slice the anchovies and mix with the chopped parsley and chives in a small boil. Add the reserved oil from the anchovies and stir. Mix carefully with the potatoes and remove them from the heat.
  • Put on individual plates or in a bowl. Serve while still warm or at room temperature.

Nutrition Facts : Calories 352.8, Fat 14.5, SaturatedFat 2.1, Cholesterol 10.6, Sodium 768.9, Carbohydrate 45.6, Fiber 6.1, Sugar 2.5, Protein 9.1

PERFECT POTATO SALAD WITH CAPERS



Perfect Potato Salad With Capers image

Make and share this Perfect Potato Salad With Capers recipe from Food.com.

Provided by Kata Zlata

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs potatoes, unpeeled, washed
4 hard-boiled eggs (optional)
4 tablespoons white wine
3 tablespoons balsamic vinegar
8 tablespoons olive oil
2 tablespoons mustard
2 tablespoons capers
3 small pickled cucumbers, cut into strips
parsley, chopped
chives, chopped
salt
pepper

Steps:

  • Cook potatoes, whole, unpeeled for 30-40 minute Peel it, while still warm, cut into small cubes.
  • Put it into deep dish, add wine.
  • Add capers, cucumbers, parsley, chives, eggs.
  • Separately mix vinegar, mustard and oil, salt and pepper to taste. Pour it in the same deep dish.
  • Mix it carefully.
  • Serve, season with lemon and parsley leaves.

Nutrition Facts : Calories 441.9, Fat 27.5, SaturatedFat 3.8, Sodium 230.2, Carbohydrate 42.7, Fiber 5.4, Sugar 3.8, Protein 5.1

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