Marinated Potato Salad With Anchovy Vinaigrette Recipe

Name: Marinated Potato Salad With Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vegetable oil; 1/2 cup white wine vinegar; 1/4 cup chopped parsley; 1 1/2 teaspoons salt; 1 teaspoon white sugar; 1 (2 ounce) can anchovy filets; 2 cloves garlic, minced; 3 pounds red potatoes; 1 pound Italian sausage; 2 cups chopped green onions; 1/3 cup chopped parsley; 6 ounces black olives, pitted and halved; salt and pepper to taste

Servings: persons

1 1/2 cups vegetable oil
1/2 cup white wine vinegar
1/4 cup chopped parsley
1 1/2 teaspoons salt
1 teaspoon white sugar
1 (2 ounce) can anchovy filets
2 cloves garlic, minced
3 pounds red potatoes
1 pound Italian sausage
2 cups chopped green onions
1/3 cup chopped parsley
6 ounces black olives, pitted and halved
salt and pepper to taste

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.

1131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups vegetable oil, 1/2 cup white wine vinegar, 1/4 cup chopped parsley, 1 1/2 teaspoons salt, and more.

Yes, Marinated Potato Salad With Anchovy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Potato Salad With Anchovy Vinaigrette

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