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Savory Potato Salad

Savory Potato Salad

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Serves 6 (serving size: about 1 cup)

Simpler and tastier than many old-fashioned potato salads, this version features a fresh lemon-and-oil-based dressing instead of a mayo-laden dressing. Try to toss the potatoes in the dressing while they’re still a bit warm—they’ll absorb more flavor that way. The anchovy paste lends a deep umami hit that’s not fishy, just savory. Use a Microplane-style grater to create a smooth garlic pulp that doesn’t leave off-putting crunchy bits of raw garlic in the mix.


  • 2 pounds halved small red potatoes
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon black pepper
  • 2 teaspoons anchovy paste
  • 3/4 teaspoon kosher salt
  • 1 garlic clove, grated
  • 1/3 cup slivered red onion
  • 1/3 cup chopped fresh parsley

Nutritional Information

  • Calories 214
  • Fat 9.3g
  • Satfat 1.3g
  • Monofat 6.6g
  • Polyfat 1g
  • Protein 4g
  • Carbohydrate 28g
  • Fiber 2g
  • Cholesterol 6mg
  • Iron 2mg
  • Sodium 356mg
  • Calcium 9mg
  • Sugars g
  • Est. added sugars g

How to Make It

Place potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 12 minutes or until tender. Drain. Combine olive oil, lemon juice, pepper, anchovy paste, salt, and garlic in a large bowl. Stir in potatoes, onion, and parsley.

Watch the video: 4 Levels of Potato Salad: Amateur to Food Scientist. Epicurious


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