CookEat Recipe
Potato Salad with Pickles and Anchovies
Thin cooked potato slices dressed with a finely minced mixture of pickled vegetables, anchovies, hard-boiled eggs and herbs.
Method
Steps
Step 1
Gather the ingredients: 500 g potatoes; 30 g capers preserved in vinegar, drained; 2 small sweet peppers preserved in vinegar, drained; 5 small pickled gherkins, drained; 4 small pickled onions, drained; 4 whole salt-cured anchovies, cleaned, rinsed and filleted, about 8 fillets; 1 celery stalk about a handspan long; A small pinch fresh basil leaves; 2 eggs; About 80 ml olive oil; 1–2 teaspoons wine vinegar; Salt and black pepper; Optional: a small pinch dried oregano; Water for cooking.
Step 2
Wash the potatoes and boil or steam them whole for about 25–35 minutes until tender. At the same time, hard-boil the eggs for about 10–12 minutes, cool promptly in cold water and peel.
Step 3
Drain the potatoes. Peel while still warm and safe to handle, cut into thin slices and put in a salad bowl.
Step 4
Check the anchovies for bones and remove them. Mince the drained capers, pickled peppers, gherkins, pickled onions, anchovies, celery and basil very finely together. Finely chop the hard-boiled eggs, then mash them thoroughly with the flat of a knife or a fork. Mix them into the minced dressing ingredients.
Step 5
Stir in the olive oil and a little vinegar until the dressing is loose and almost pourable. Season sparingly with salt and add pepper. Fold gently through the potato slices. Add the optional oregano if desired.
Step 6
Serve promptly, or transfer to a shallow container and refrigerate promptly at 4°C or colder. Keep chilled until serving and eat within 2–3 days; discard salad left at room temperature for more than 2 hours.
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