Potato and Anchovy Salad

By Nigella Lawson

Updated April 24, 2020

Total Time
30 minutes
Rating
4(11)
Comments
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This potato salad takes its inspiration from a Swedish wintertime classic, Janssen's Temptation, a gratin of cream-swathed potatoes spiked with anchovies. You might think that 10 anchovy fillets strike too strident a note, but against the rich sharpness of the eggy sour cream dressing and the sweet salad potatoes, they just provide balance.

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Ingredients

Yield:4 servings
  • 3pounds red waxy potatoes
  • 1½teaspoons salt
  • 1hard-boiled egg, peeled
  • 1tablespoon white wine vinegar
  • 3tablespoons sour cream
  • 3tablespoons vegetable oil
  • 10anchovy fillets in oil (from one 2-ounce can), drained
  • 6scallions
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

419 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 12 grams protein; 943 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.

  2. Step 2

    In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.

  3. Step 3

    Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.

  4. Step 4

    Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.

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Ratings

4 out of 5
11 user ratings
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Comments

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hazelfield

i am surprised that here we are in August and no one has said a word about this (almost) perfect summer salad. I didn’t have scallions so I peeled seeded and sliced a young cucumber for crunch and color. Red pepper flakes always lift potato salad out of the ‘oh hum.’ Anchovies play their part. Perfect? As Billy Wilder said, no one is.

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