Parslied Potato Salad

Name: Parslied Potato Salad
Total time: 20 min
Yield: 25 servings
Ingredients: 10 pounds new potatoes, peeled and quartered; 2 red onions, peeled and shaved; 4 bulbs fennel, thinly sliced; 1 cup chopped parsley; 1 1/2 tablespoons of orange zest; Salt and freshly ground black pepper to taste; 1 cup extra-virgin olive oil; 1/3 cup cider vinegar; 2 tablespoons Dijon mustard; 4 cloves garlic, minced; 1 tablespoon salt; 12-ounce can anchovy fillets, plus their packing oil; 3 bunches fresh Italian parsley

By Molly O'Neill

Total Time: About 20 minutes
Rating: 3(8)
Comments: Read comments

Featured in: Food; Cousin Cuisine

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Ingredients

Yield:25 servings

10pounds new potatoes, peeled and quartered
2red onions, peeled and shaved
4bulbs fennel, thinly sliced
1cup chopped parsley
1½tablespoons of orange zest
Salt and freshly ground black pepper to taste

For the Dressing

1cup extra-virgin olive oil
⅓cup cider vinegar
2tablespoons Dijon mustard
4cloves garlic, minced
1tablespoon salt
12-ounce can anchovy fillets, plus their packing oil
3bunches fresh Italian parsley

Ingredient Substitution Guide

Preparation

Step 1
Cook the potatoes in salted boiling water until tender, about 10 minutes. Drain. Put onions, fennel, parsley and zest in a large serving bowl. Place all dressing ingredients, except the Italian parsley, in a blender and emulsify, about 30 seconds. Add the Italian parsley incrementally and process until liquefied and bright green. When the potatoes are cool, add them to the other vegetables. Pour on the dressing and blend well. (Salad and dressing can be made a day ahead.)