Advertisement
Potato Salad with Anchovies
12
servings- Difficulty
Easy
Published 1966
Ingredients
5 pounds 1 bunch 1 ca
Method
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.
While potatoes are still warm, place them in a large bowl. Add the scallions, pimientos and anchovies along with the oil from the can.
Combine the remaining ingredients
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe