Roasted Potato Salad With Garlic Anchovy Dressing Recipe

Name: Roasted Potato Salad With Garlic Anchovy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 anchovy fillets; 3 tablespoons mayonnaise; 5 cloves roasted garlic; 1/2 teaspoon lemon zest; 1 teaspoon lemon juice; 4 tablespoons olive oil divided; 1 1/2 pounds red fingerling potatoes; 1/4 cup radish thinly sliced; 1/4 cup sweet onion thinly sliced; 1 cup arugula

Servings: persons

2 anchovy fillets
3 tablespoons mayonnaise
5 cloves roasted garlic
1/2 teaspoon lemon zest
1 teaspoon lemon juice
4 tablespoons olive oil divided
1 1/2 pounds red fingerling potatoes
1/4 cup radish thinly sliced
1/4 cup sweet onion thinly sliced
1 cup arugula

1
Place anchovy fillets, mayonnaise, garlic and lemon zest in blender. Blend on setting 4 (puree) 1 minute. Add lemon juice and pulse on setting 4 (puree) for 1 additional minute. Add 3 tablespoons olive oil, 1 tablespoon at a time, pulsing on setting 4 (puree) after each addition. Refrigerate until ready to use.
2
Preheat oven to 400 degrees. Cut potatoes in half length wise and toss with remaining 1 tablespoon olive oil. Arrange on baking sheet and roast until beginning to brown and tender, about 30 minutes. Let cool slightly.
3
Combine potatoes, radish and onion in large bowl. Toss with Garlic Anchovy Dressing and top with arugula. Serve immediately or refrigerate up to 6 hours.

352

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 10 ingredients. The key ingredients include: 2 anchovy fillets, 3 tablespoons mayonnaise, 5 cloves roasted garlic, 1/2 teaspoon lemon zest, and more.

Yes, Roasted Potato Salad With Garlic Anchovy Dressing 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.

Roasted Potato Salad With Garlic Anchovy Dressing

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