Potato Salad with Anchovies

Salads | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Potato Salad with Anchovies

Ingredients

Salt - to taste
Olives stuffed with lemon - 3.5 oz
Anchovies - 1.8 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 - 2 lbs
Mayonnaise - 14.1 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.