Potato salad with herbs and anchovies
6 servings
30 minutes
Potato salad with herbs and anchovies is an exquisite dish of European cuisine that combines the simplicity of ingredients with a richness of flavor nuances. The recipe's origins trace back to the Mediterranean, where anchovies traditionally complement fresh vegetables and greens. Tender red potatoes harmonize with the savory anchovies, while a fragrant mix of mint, cilantro, and green onions adds freshness and lightness to the dish. The dressing made from olive oil and red wine vinegar balances and enriches the salad. An ideal choice for a summer dinner or an elegant side dish, this salad pairs wonderfully with fish and meat dishes. Its chilled texture makes it refreshing and pleasant on hot days, while its rich flavor is memorable and unique.
1
Place the potatoes in a pot, cover with water, bring to a boil, and cook until soft for about 30 minutes. Drain and cool. Peel and cut into small cubes.
- Red potatoes: 700 g
2
In a large bowl, mix finely chopped green onions, mint, and cilantro, minced anchovy fillet, olive oil, and vinegar. Add the potatoes and gently mix. Season with salt and pepper to taste. Refrigerate for a while until well chilled.
- Spring onion: 4 stems
- Fresh mint: 17 g
- Chopped cilantro (coriander leaf): 0.3 glass
- Olive oil: 0.3 glass
- Canned anchovy fillets: 15 g
- Red wine vinegar: 0.3 glass
