Potato salad with anchovies "Piccadilly"

4 servings

35 minutes

Anchovy potato salad 'Piccadilly' is a harmony of Mediterranean flavors where simplicity meets sophistication. Inspired by the culinary traditions of coastal regions, this salad features anchovies as a key ingredient that adds richness and zest to the dish. Boiled potatoes with a soft texture are complemented by crispy rings of red onion, while tender anchovy fillet adds a salty-umami note. The dressing made from olive oil, vinegar, and grainy mustard enhances the flavor and makes the salad even more expressive. This dish is perfect as an appetizer before the main course or as a light summer dinner. It evokes the sea breeze and warmth of the Mediterranean sun, making it an ideal choice for lovers of vibrant and memorable tastes.

Energy value per serving

• Calories: 314.6
• Proteins: 11.1g
• Fats: 18.1g
• Carbohydrates: 28.3g

Ingredients

• Potato: 500 g
• Red onion: 2 head
• Anchovy fillet: 150 g
• Olive oil: 3 tbsp
• Vinegar 3%: 1 tbsp
• Grainy mustard: 1 tsp
• Salt: to taste

Cooking steps

1. Boil small potatoes in their skins until soft (25 minutes), cool, and cut into thick round slices.

   Required ingredients:

   • Potato: 500 g

2. Slice the onion into thin rings. Cut the anchovy fillet (can be replaced with herring) into small pieces.

   Required ingredients:

   • Red onion: 2 heads
   • Anchovy fillet: 150 g

3. Prepare the dressing: mix oil with vinegar, add mustard and salt to taste, and mix well.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Vinegar 3%: 1 tablespoon
   • Grainy mustard: 1 teaspoon
   • Salt:  to taste

4. Layer potatoes, onions, and fish in a salad bowl. Drizzle with the prepared dressing.

   Required ingredients:

   • Potato: 500 g
   • Red onion: 2 heads
   • Anchovy fillet: 150 g
   • Olive oil: 3 tablespoons
   • Vinegar 3%: 1 tablespoon
   • Grainy mustard: 1 teaspoon
   • Salt:  to taste