Monday, July 12, 2010

Herbed Potato Salad

Herbed Potato Salad RecipeI've been wanting to make a non-traditional potato salad since summer kicked it into high gear. Something without all that ooey-gooey mayonnaiseyness. Don't get me wrong, I love the mayo, but recently I've been craving something different. This recipe fits the bill with tons of salty goodness from anchovies and a great tang from the vinegar. Don't be afraid of the anchovies, they just add a really nice saltiness without being overpowering.

Herbed Potato Salad
Adapted from Bon Appetit

1 1/2 pounds small red potatoes
4 scallions, sliced
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley or cilantro
1 2-ounce can flat anchovy fillets, drained, chopped
1/4 cup olive oil
1/4 cup red wine vinegar

Place potatoes in a large pot. Add enough cold water to cover. Bring to a boil and cook until just tender, about 20-25 minutes. Drain. Cool until just warm, then cut in half, or quarters if larger potatoes. Set aside in a large bowl.

Combine remaining ingredients. Pour 3/4 of dressing over potatoes and toss well to coat. Add more dressing if needed. Season to taste with salt and pepper. Refrigerate until well chilled.


  1. Sounds so delicious!

  2. This sounds delish. Minus the anchovies... ;)

  3. I know, I know — the anchovies aren't for everyone!

  4. I don't typically like potato salad because it's so heavy. This looks like the perfect addition!!!

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