Potato Salad with Anchovies
Salads • World
Description
Potato Salad with Anchovies
Ingredients
- Salt to taste
- Olives stuffed with lemon 5 oz
- Anchovies 0 oz
- Chicken Egg 1 piece
- Pickled Eggplant with Peppers 1 piece
- Tomatoes 3 pieces
- Milk 2 tablespoons
- Capers 2 tablespoons
- Courgette 1 piece
- Salad Potatoes 0 lbs
- Mayonnaise 15 oz
Step-by-Step Guide
Step 1
Divide the mayonnaise into two bowls. Add capers to one. Place both in the refrigerator.
Step 2
Put unpeeled potatoes in a large pot with cold water, add milk, 1 teaspoon of salt, bring to a boil, and cook over medium heat for 20-30 minutes until the potatoes are soft.
Step 3
While the potatoes are cooking: finely chop the capers, remove the pits from the olives, peel and slice the cucumber, and also slice the tomatoes, pepper, and hard-boiled egg. Drain the oil from the anchovies.
Step 4
Drain the water from the potatoes and let them cool, then peel and slice them.
Step 5
Place the cucumber slices on a plate, sprinkle with salt, and let them sit until they release some juice. Drain the juice and pat dry with paper towels.
Step 6
Mix the mayonnaise with the capers, add the potatoes, and cucumbers to the bowl, then mound them on a serving dish. Pour the remaining mayonnaise over the top, and garnish with tomato, peppers, egg, anchovies, and olives. Refrigerate for at least 1 hour.
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