Potato Salad with Anchovies

Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 5 pounds new potatoes
  • 1 bunch of scallions, chopped
  • 1 can(5 ounces) pimientos, drained and cut into strips
  • 3 cans(2 ounces each) flat anchovy fillets, diced
  • ¼ cup wine vinegar
  • 1 tablespoon lemon juice
  • ¼ cup olive oil
  • Salt and freshly ground black pepper


    1. Cover the potatoes with boiling salted water, bring to a boil, and simmer for about twenty minutes, until barely tender. Drain, peel, and cut into quarter-inch slices.

    2. While potatoes are still warm, place them in a large bowl. Add the scallions, pimientos and anchovies along with the oil from the can.

    3. Combine the remaining ingredients and pour over the salad. Toss to mix and chill for at least two hours.