Best 12 Herbed Potato Salad With Anchovies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of delectable side dishes, Herbed Potato Salad with Anchovies stands tall as a classic dish that tantalizes taste buds with its harmonious blend of flavors and textures. This beloved salad showcases tender boiled potatoes enveloped in a creamy, tangy dressing, generously adorned with fresh herbs that impart a burst of aromatic delight. The secret weapon in this culinary masterpiece is the addition of anchovies, which add a subtle savory depth that elevates the dish to a new level of deliciousness. As you delve into this article, you will discover not only the recipe for this timeless salad but also variations that cater to diverse preferences and dietary needs. Whether you seek a vegetarian alternative, a vegan interpretation, or a rendition that incorporates additional vegetables, this comprehensive guide has you covered.

Let's cook with our recipes!

HERB POTATO SALAD



Herb Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
  • Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  • When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

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

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

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.

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

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.

HERBED POTATO SALAD WITH BACON



Herbed Potato Salad with Bacon image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

3 large eggs
2 pounds assorted fingerling potatoes, halved lengthwise
Kosher salt
6 slices thick-cut bacon, chopped
4 scallions, thinly sliced
2 stalks celery, sliced
1 cup green goddess dressing (see directions)
Freshly ground pepper

Steps:

  • Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat to low and simmer 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside.
  • Meanwhile, put the potatoes in a large pot and cover with cold water by about 1 inch; season generously with salt. Bring to a boil, then reduce the heat to medium and simmer until just tender, about 12 minutes. Drain and let cool 5 minutes.
  • Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels.
  • Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add the dressing and toss to coat; season with salt and pepper.
  • Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)

HERB-VINEGAR POTATO SALAD



Herb-Vinegar Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

HERBED POTATO SALAD



Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
  • For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
  • Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

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

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.

HERBED POTATO SALAD



Herbed potato salad image

A superhealthy accompaniment to any summer meal

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 35m

Number Of Ingredients 6

800g waxy new potatoes , such as Charlotte or Nicola
4 tsp Dijon mustard
4 tsp white wine vinegar
4 tbsp olive oil
2 tbsp each chopped fresh chives , parsley and tarragon (or other herbs you like)
a bed of green salad leaves , to serve

Steps:

  • Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
  • Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
  • Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.

Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium

HERBED POTATO SALAD



Herbed Potato Salad image

Calcium-rich cheese, and potatoes and peppers packed with vitamin C make this picnic-and-potluck favorite something to smile about! -Judy Grebetz, Racine, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 14

3 pounds red potatoes, cubed (about 7 cups)
1/2 cup cubed reduced-fat cheddar cheese
1/4 cup chopped red onion
1/4 cup chopped dill pickle
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 jalapeno pepper, seeded and minced
3/4 cup fat-free mayonnaise
1 tablespoon minced fresh basil
1 tablespoon snipped fresh dill
1 tablespoon minced fresh tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1 hard-boiled large egg, chopped

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 10-15 minutes or until tender. Drain. Transfer to a large bowl; cool completely., Add cheese, onion, pickle and peppers to potatoes. In a small bowl, mix mayonnaise, herbs, salt and pepper. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold. Top with chopped egg.

Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 371mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

HERBED POTATO SALAD



Herbed Potato Salad image

A big spoonful of plain yogurt and a little dollop of mayonnaise create a creamy-but-light potato salad dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 1/2 pounds small Yukon Gold potatoes
Salt and pepper
1/3 cup chopped fresh parsley
6 scallions, thinly sliced
1/4 cup mayonnaise
2/3 cup low-fat plain yogurt
2 tablespoons lemon juice

Steps:

  • In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, about 15 minutes. Drain and let cool briefly.
  • Halve potatoes (quarter if large) and add to a large bowl along with parsley, scallions, mayonnaise, yogurt, and lemon juice. Toss and season with salt and pepper.

Nutrition Facts : Calories 140 g, Fat 3 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

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

Tips:

  • Boil potatoes until tender: Overcooked potatoes will become mushy and fall apart in the salad, so be careful not to overcook them. You can check for doneness by piercing the potatoes with a fork; they should be soft all the way through.
  • Use fresh herbs: Fresh herbs add a burst of flavor to potato salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount called for in the recipe.
  • Don't overdress the salad: Potato salad should be moist, but not soggy. Add the dressing a little at a time, tossing the salad gently to coat the potatoes and vegetables evenly. You can always add more dressing if needed.
  • Chill the salad before serving: Potato salad is best served chilled. This allows the flavors to meld and develop. You can chill the salad for at least 30 minutes, or up to overnight.

Conclusion:

Herbed potato salad with anchovies is a delicious and versatile dish that can be served as a side dish or main course. It's perfect for potlucks, picnics, and barbecues. With its creamy dressing, tender potatoes, and flavorful herbs, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a new potato salad recipe, be sure to give this one a try.

Related Topics