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Anchovy Potato Salad Recipe
|Olive oil||1 Cup (16 tbs)|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Anchovy fillets/1 can (2 ounces) anchovies preserved in olive oil, drained||8|
|Escarole||1 Bunch (100 gm), torn in bite size pieces|
|Potatoes||2 , boiled and diced|
|Pickled beets||8 Ounce, drained and sliced (1 Small Jar)|
|Green peppers||2 , cleaned and thinly sliced|
|Scallions||4 , minced|
|Hard cooked eggs||3 (For Garnish)|
|Capers||1 Teaspoon (For Garnish)|
Serving size: Complete recipe
Calories 2904 Calories from Fat 2119
% Daily Value*
Total Fat 239 g367.6%
Saturated Fat 35.8 g178.9%
Trans Fat 0 g
Cholesterol 750.5 mg
Sodium 2880.3 mg120%
Total Carbohydrates 159 g53.1%
Dietary Fiber 25.3 g101%
Sugars 15.4 g
Protein 42 g83.9%
Vitamin A 113.5% Vitamin C 575.7%
Calcium 48.1% Iron 78.4%
*Based on a 2000 Calorie diet
Refrigerate 1 or 2 hours before serving.
For salad, combine anchovies with remaining ingredients, except eggs, capers, salt, and pepper.
Add the salad dressing and toss to coat.
Garnish with eggs and capers.
Season with salt and pepper.